#3263 - Baked Pumpkin Seeds

(by Shirley McNevich)

3 cups raw pumpkin seeds
4 tsp. olive oil
2 tsp. Lawry's seasoning salt
2 tsp. garlic powder

After carving pumpkins, pick out the seeds away from the pulp/strings of the pumpkin. Place the seeds in a sieve and rinse pumpkin seeds until clean. Spread the damp pumpkin seeds on ungreased baking sheets and allow them to dry for a few hours. When they are bone dry, grease a jelly roll pan. In a bowl add dry pumpkin seeds and olive oil--stir to coat. Spread the pumpkin seeds in a single layer in the jelly roll pan. In a bowl add seasoning salt and garlic powder--stir to mix. Sprinkle the salt mixture all over the coated pumpkin seeds. Place the jelly roll pan on the top rack of your oven. Bake at 300 degrees for 30-40 minutes, gently shaking the pan every 10 minutes. Because the inside of the pumpkin seeds can burn even when the outside of the pumpkin seeds are not browned, taste a seed every 10 minutes while baking. Once the seeds are crispy on the outside, they are done. If you bake them too long, the inside of the seeds will burn.