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    Home » Recipes » Snacks » Roasted Pumpkin Seed with Himalayan Salt

    Roasted Pumpkin Seed with Himalayan Salt

    Published: Oct 18, 2016 Modified: Nov 30, 2021 by Lizzy

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    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.

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    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.

    Contents hide
    1 Health Benefits
    2 Roasted Pumpkin Seed with Himalayan Salt

    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

    Roasted Pumpkin Seed with Himalayan Salt

    Lizzy Cascalheira
    Roasted Pumpkin Seed with Himalayan Salt is a tasty and easy to make snack
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 45 mins
    Total Time 1 hr 10 mins
    Course Snack
    Cuisine American
    Servings 2 cups
    Calories 416 kcal

    Ingredients
      

    • 1 pumpkin for seeds
    • Coconut Oil spray
    • 2 tsp Himalayan Salt

    Instructions
     

    • Remove seeds from pumpkin.
    • Place seeds in a strainer and run cold water in the sink
    • Warm oven at 350 degrees
    • Remove remains of pumpkin.
    • I tend to squeeze and rinse in the cold water to remove quickly.
    • Place on parchment paper to fit the size of pan.
    • Spray coconut oil on parchment paper and pour seeds on top.
    • Spray the top of seeds and sprinkle Himalayan Salt.
    • Cook for 20 minutes and mix seeds around.
    • Place back in the oven.
    • Because all ovens are different wait until they turn a golden color. Enjoy!

    Notes

    Nutritional information is based on one cup of seeds

    Nutrition

    Calories: 416kcalCarbohydrates: 6gProtein: 19gFat: 38gSaturated Fat: 11gSodium: 1329mgPotassium: 517mgFiber: 3gVitamin C: 1.2mgCalcium: 29mgIron: 5.7mg
    Tried this recipe?Let us know how it was!
    « Pear and Pomegranate Salad
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    Filed Under: American, Holiday, Snacks, Vegetarian

    About Lizzy

    I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

    Reader Interactions

    Comments

    1. Tina

      June 22, 2022 at 5:16 pm

      5 stars
      These are so yummy!

      Reply
      • Lizzy

        July 07, 2022 at 10:22 am

        Thanks for reaching out. oxox Lizzy

        Reply

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