Fall is the perfect time of year to make your very own roasted pumpkin seeds. Pumpkins are very abundant this time of the year and it’s perfect to carve pumpkins with the kids and save the seeds and roast them for a great low carb snack!
There isn’t really a ‘recipe’ for these and there are so many variations on how to make them, but here’s what I did.
Start by removing as much of the guts from the seeds as you can. Place the seeds in a colander
Lay out on a cookie tray to dry overnight.
Once dry, you can pick off any bits of guts that remain. Then melt 2-3 tbsp of butter in a bowl, add in seeds, and toss to coat. Once coated, spread back out on a cookie tray, salt, and bake at 300 for approx 30-35 min.
You can season really however you want. I put a little salt and pepper on mine, but you can mix it up and use any seasoning you like! They are a perfectly nutty treat and just over 2 net carbs per ounce!
