Roasted Pumpkin Seed with Himalayan Salt

Roasted Pumpkin Seed with Himalayan Salt is my favorite! I love pumpkin seeds but only the ones that I get from curving a pumpkin.

Roasted Pumpkin Seed with Himalayan Salt

I never buy them because they don’t have that crispy taste that you get when you cook your own. My mom is the biggest fan and we use to buy extra pumpkins just to make seeds.

Roasted Pumpkin Seed with Himalayan Salt

Most of my Halloween time over the years has been making treats or curving pumpkins but mostly roasting pumpkin seeds for the trick or treaters. As my nephew says to me during Halloween, “Trick a Treat make me something good to eat.”

Roasted Pumpkin Seed with Himalayan Salt

So on this spooky Halloween instead of loading up on candy, don’t forget to roast your pumpkin seeds after curving your pumpkins. This seed is so good for you its worth eating.

Roasted Pumpkin Seed with Himalayan Salt

Pumpkin seeds are a very good source of phosphorus, magnesium, manganese and copper. They are also loaded with other minerals including zinc and iron. Not to mention they are a good source of protein.

Health Benefits

  • Magnesium for the Heart
  • Zinc for Immune Support
  • Omega-3 Fats
  • Benefits for Postmenopausal Women
  • Heart and Liver Health
  • Anti-Inflammatory Benefits

Check out more information on pumpkin seeds >> Mercola

Roasted Pumpkin Seed with Himalayan Salt

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Roasted Pumpkin Seed with Himalayan Salt
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

Roasted Pumpkin Seed with Himalayan Salt is a tasty and easy to make snack

Course: Snack
Cuisine: American
Keyword: healthy snack
Servings: 2 cups
Calories: 416 kcal
Author: Lizzy
Ingredients
  • 1 pumpkin for seeds
  • Coconut Oil spray
  • 2 tsp Himalayan Salt
Instructions
  1. Remove seeds from pumpkin.
  2. Place seeds in a strainer and run cold water in the sink
  3. Warm oven at 350 degrees
  4. Remove remains of pumpkin.
  5. I tend to squeeze and rinse in the cold water to remove quickly.
  6. Place on parchment paper to fit the size of pan.
  7. Spray coconut oil on parchment paper and pour seeds on top.
  8. Spray the top of seeds and sprinkle Himalayan Salt.
  9. Cook for 20 minutes and mix seeds around.
  10. Place back in the oven.
  11. Because all ovens are different wait until they turn a golden color. Enjoy!
Recipe Notes

Nutritional information is based on one cup of seeds

Nutrition Facts
Roasted Pumpkin Seed with Himalayan Salt
Amount Per Serving
Calories 416 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 11g 55%
Sodium 1329mg 55%
Potassium 517mg 15%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Protein 19g 38%
Vitamin C 1.5%
Calcium 2.9%
Iron 31.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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