Roasted Pumpkin Seeds

Ingredients

• 1 cup raw pumpkin seeds
• 2 tbsp avocado oil
• 1/4 tsp sea salt

Directions

1. Preheat the oven to 275°F and line a medium sized baking sheet with non-bleached parchment paper, set aside.
2. Scoop the pumpkin seeds and flesh out of the pumpkin and place them into a bowl of water. Remove as much of the flesh as you can, it is ok if some flesh is left behind. Remove the seeds from the water, and pat them dry them with a towel.
3. In a small bowl mix the pumpkin seeds, avocado oil and salt.
4. Spread the seeds in a single layer on the baking sheet.
5. Bake for 40 minutes, stirring them every 15 minutes to help them bake evenly. I usually remove them at the 40 minute mark and test one, as long as the inner seed does not taste burnt you can cook it for another 3-5 minutes for a little extra crunch.
6. Once the seeds are cooked, remove them from the oven and allow them to cool on the pan, they continue to crisp as they cool.

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