Ingredients;
2 cups pumpkin seeds
2 tbs light olive oil
1-2 tsp salt (depends on how salty you like them)
First you need to rinse the seeds in cold water. You have to make sure you get rid of all the strings that are attached to the seeds and after pat dry thoroughly. (At one time I put them on a paper towel with another paper towel on the top and let them sit for a while...that was not a smart move. The paper sticked to the seeds and was almost impossible to remove. Now I always use a kitchen towel and perhaps you should too.)
In a large bowl mix the seeds, olive oil and salt making sure all the seeds are covered with the oil and the salt. Transfer to a baking sheet in a single layer.
Bake until crisp and golden, + - 15 min. If you had to little salt you can add more at this time.
The seeds should be eaten asap, at least with the humidity here i South Florida they go moist pretty fast.
By the way...That shouldn't be a problem, they are pretty addictive.
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