Welcome back to Mini Chef Mondays. This week we made toasted pumpkin seeds together! Pumpkin seeds are a super easy snack to make and as an added bonus they are packed with zinc and magnesium to help you fight off those fall colds! With Halloween right around the corner you’ll have no shortage of pumpkins seeds to toast!
This recipe is great to do together with your mini chef, because they help with every step along the way. From scooping the seeds out of the pumpkin to spreading the seasoning over them, mini chefs can really get their hands dirty with this recipe!
To start, scoop out the insides of your pumpkin and save the seeds. Preheat the oven to 300F/150C. Pick through the seeds to get out any of the stringy flesh bits, then rinse the seeds in a colander under cool water. Pat dry with paper towels.
Spread the seeds in an even single layer on a baking sheet. Sprinkle with sea salt. We thought they were great with just salt and some paprika, but you can also add other flavor combos as well! Why not try cinnamon-sugar, taco mix or bbq rib rub for a different flavor?
Cook the seeds at 300F for 20-30 minutes, until they are dry, crisp and very slightly browned. You can eat the seeds whole, or crack the shell oven to eat just the insides. I prefer them whole so I get more of the salty flavor.
Perfect for fall!
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