Salt and Vinegar Pumpkin Seeds
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Nothing is given in strict amounts here, it all kinda depends on the amount of seeds you get from your pumpkin.
Ingredients
  • Seeds of one pumpkin
  • ⅓-1/2 cup white vinegar
  • ⅓-1/2 cup water
  • 1 tsp salt
Instructions
  1. Preheat oven to 375F.
  2. Scoop your pumpkin seeds out of your pumpkin. Don't get too caught up in getting all the guts off- they will come off easily after boiling.
  3. Combine pumpkin seeds with a 50:50 mixture of water and vinegar in a saucepan- it needs to be enough to cover the seeds by about ½ inch.
  4. Bring to a boil, then reduce heat and simmer seeds about 5 minutes. Turn off heat and let the seeds cool in liquid.
  5. Drain them in a colander (do not rinse) and pat them dry with a paper towel. At this point, the pumpkin guts should slip right off of the seeds. Or cook them with the guts on- they get crunchy and delicious as well!
  6. Spread on a sheet tray so that the seeds are evenly spaced and not touching. Sprinkle them with ½ tsp of the salt. Place in the oven and allow them to bake 10 minutes.
  7. After 10 minutes, remove them from the oven and stir. Sprinkle them with the remaining salt and return to the oven for a remaining 10-12 minutes or until crunchy.
  8. Allow them to cool and enjoy!
Recipe by Super Foods Life at https://www.superfoodslife.com/pumpkin-seeds-two-ways/