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Salt & Vinegar Pumpkin Seeds

Ingredients

  • Seeds from one large pumpkin rinsed and drained
  • 1 c. water
  • 1/2 c. apple cider vinegar
  • 1 T. grapeseed sunflower seed or canola oil
  • 1 t. salt
  • 1/4 c. fresh grated Parmesan cheese

Instructions

  • Preheat oven to 200 degrees. Line a baking sheet with parchment or a silicone baking mat.
  • In a large sauce pan, combine the washed pumpkin seeds, water and apple cider vinegar. Bring to a boil, then turn heat down so that mixture simmers on the stove top for 10 minutes.
  • Remove from heat and dump the pumpkin seeds into a strainer, to drain away all the water and vinegar.
  • Spread the seeds evenly on the baking sheet, and allow to dry in the 200 degree oven... about 30-40 minutes. Check on them once or twice, and shake the pan around a bit to evenly dry them.
  • Increase oven temperature to 375 degrees.
  • In a clean bowl, toss the pumpkin seeds with the tablespoon of oil, salt and Parmesan cheese. Mix well to combine,
  • Again, spread the seeds on your baking sheet and bake for 20 - 25 minutes, shaking pan once or twice during cooking time. Seeds will be nicely browned when finished.

Notes

Adapted from Food to Glow