Roasted Pumpkin Seeds


2 tsp ghee, divided

Kosher Salt, to taste

2 C raw pumpkin seeds, cleaned and dry (or whatever you get from 2 pumpkins)



SCOOP pumpkin seeds out, wash away pulp, rinse seeds and let dry on clean dish towel overnight.

HEAT oven to 325 degrees.

TOSS  seeds with half of ghee, sprinkle a couple pinches of salt.

ROAST for 25-30 minutes, until lightly browning and crisp to the bite.

REMOVE from oven, toss with remaining ghee (more if you like) and salt to taste – 3-4 hearty pinches at least.

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