Tasty, full of anti-oxidants, high in fiber and protein, gourmet shops and health food stores stock them. Here’s an EASY recipe to make them yourself!
Preheat oven to 375 F. Coat with soy sauce. Spread pumpkin seeds on a baking sheet and sprinkle with salt. A single layer will cook quickly, but you can fill up a rimmed baking sheet—you will just have to roast them longer and stir frequently. After about 10 minutes, check and stir your seeds, then every 5 minutes or so after that until they are toasty brown and making a pleasant sizzling noise. The difference between toasty and burnt is a matter of only a few minutes inattention, so set a timer.
Let seeds cool at least slightly before transferring to a big bowl. Taste, and add additional salt if needed before devouring. Cooled completely and tightly sealed, the seeds will stay crunchy for several days.
Recipe from rowdychowgirl.com