Taco Roasted Pumpkin Seeds
Don’t throw out those pumpkin guts yet! You can make tasty roasted pumpkin seeds that are both tasty and nutritious. After you are done carving your pumpkin set those seeds aside and try making this tasty snack with the kids.
Scoop the seeds from the pumpkin with a spoon. Try to remove as much as the chunks of the pumpkin slime and flesh as you can.
Place the seeds in a collider and rinse them as clean as you can. Blot with a clean tea towel or paper towel to remove the excess water.
Place seeds in a bowl and add 4 tablespoons of taco seasoning for every 1 cup of seeds. Mix with a spoon so that every seeds is covered with seasoning.
Place on a baking sheet that has been greased or lined with foil or parchment paper. Bake at 325 degrees for about 10 minutes. Turn at 5 minutes. Remove from oven when the seeds are golden brown. I actually cooked mine in my Cuisinart airfryer- toaster oven which was the perfect size for this small batch.
Let seeds cool and store in a mason jar or Tupperware container to stay fresh. Eat within 2 weeks, if they even last that long.
Taco Roasted Pumpkin Seeds
Recipe details
- 1 Cup
- Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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