How to Make Pumpkin Seeds: Year 2
This is a simple yet delicious recipe that has a bit of a zing to it. You can find chipotle ranch mixes in most grocery stores.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
2hours 4hours
Servings Prep Time
4people 15minutes
Cook Time Passive Time
2hours 4hours
Ingredients
For Boiling
The Sauce
Instructions
  1. Rinse pumpkin seeds until pulp and strings are washed off then boil seeds in salt water for 10 minutes. Dry seeds on a non-fuzzy towel (not a paper towel). Let seeds dry for up to two hours.
  2. Combine sauce ingredients and stir until evenly mixed. Add seeds to the sauce and stir together until seeds are completely coated.
  3. Spread seeds evenly on baking sheet, as thinly as possible. Bake 1-2 hours at 250°F or until light brown and crispy. Do not overcook, and stir seeds about every 30 minutes.
Recipe Notes

Baking time greatly depends on how long you let the pumpkin seeds dry. If the seeds are completely dry before you bake them, you may only need to bake them for 20 minutes. Although this recipe takes a long time from start to finish, most of the time you’re not doing anything but checking on the seeds.

I love the Alison’s Pantry chipotle ranch mix: http://goo.gl/0h5hH0