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Salty and Spicy Roasted Pumpkin Seeds

March 24, 2010
Roasted Pumpkin Seeds

In addition to the unused Halloween candy, one of the wonderful leftovers from Halloween is the pile of pumpkin seeds. I roast them, salt them and nibble. It makes up for all that sugar.
Rinse seeds well and dry well with paper towels. Coat lightly with grapeseed oil and spread on a baking sheet lined with parchment paper.

Bake at 250 degrees for about an hour until golden brown and toasty. Toss with sea salt mixed with hot red chili powder, if desired or wheat-free tamari and chipotle Tabasco.

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