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5 from 1 vote

Roasted Pumpkin Seed with Himalayan Salt

Roasted Pumpkin Seed with Himalayan Salt is a tasty and easy to make snack
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Snack
Cuisine: American
Servings: 2 cups
Calories: 416kcal

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: 416kcal | Carbohydrates: 6g | Protein: 19g | Fat: 38g | Saturated Fat: 11g | Sodium: 1329mg | Potassium: 517mg | Fiber: 3g | Vitamin C: 1.2mg | Calcium: 29mg | Iron: 5.7mg