Tossing baked pumpkin seeds in olive oil, dried oregano and grated Parmesan cheese transforms them into the picture-perfect savory snack. We bake the seeds twice to ensure each piece is adequately crisp and crunchy.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pumpkin
- Olive oil, for tossing
- Kosher salt
- Grated Parmesan
- Dried oregano
Instructions
- Preheat the oven to 300˚ F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
- Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
- Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
- Toss the seeds with olive oil, salt, Parmesan and oregano. Return to the oven and bake until crisp and golden, about 20 more minutes.