Toasted Pepitas

Description

These edible pumpkin seeds are a popular ingredient in Mexican cooking. With their white hull removed, they are a medium-dark green and have a deliciously delicate flavor, which is even better when the seeds are roasted and salted. Pepitas are sold salted, roasted and raw, and with or without hulls.

Ingredients

• 2 cups shelled pumpkin seeds
• 1 tablespoon cooking oil
• 1 teaspoon salt

Procedures

1. Combine oil, salt and pumpkin seeds in a bowl.
2. Make sure all seeds are evenly coated.
3. Spread the seeds in a shallow baking pan.
4. Toast at 350°F in an oven for 15 minutes, stirring once halfway though.
5. When the seeds are finished spread them out over a paper towel and lightly dab away any extra oil.
6. Store in an airtight container.