Pumpkin Seeds Roasted and Dehydrated

6 Cups of Pumpkin Seeds
1 Cup of Salt (about 1 Tbls per cup)

Step 1:
For roasted pumpkin seeds I prefer the seeds found in the smaller pie pumpkins. They roast easier and are less likely to burn.

If you are using a dehydrator (my personal preference) large and small pumpkin seeds both work well.

Remove seeds from your pumpkin. Get the seeds out of from the pumpkin guts and place in a bowl or colander.

Step 2:
Rinse your seeds in the sink.

Step 3: Place seeds in a large pot. Cover the seeds with a generous amount of water.

Step 4: Add salt. Turn your stove on high and bring seeds to a rolling boil.

Step 5: Turn heat down and allow the seeds to simmer for about 20 minuets. Turn oven on to 350.

Step 6:
Roasting: Strain the seeds and then place them on a flat baking sheet. I used two sheets for my six cups of seeds. I made sure the layer of seeds is flat and thin.

Dehydrator: Spread your seeds out on your dehydrator tray. They do not have to be as thin as they are when roasting them.

Step 7:

Roasting: Place seeds in the oven. The oven should be set to 400 degrees F. They should be done in about 30 min. I would begin checking on them at the 15 min mark just to make sure they do not over cook. Take a bite into them. If they are crisp they are done.

Dehydrator: Turn dehydrator on to 140 degrees F. Seeds should be done in 8-10 hours, depending upon the strength of you dehydrator. My old dehydrator takes about 12 hours and my new one only takes 8 hours.

Take a bite into them. If they are crisp they are done.

Step 8: Place in an air tight container and, in my case, hide them from you kids and husband. If you don’t, they will eat them all before you get any.

Published by lifefromtheashes5332

Hi, I’m Elizabeth. I am a wife, mother, gardener, adjunct professor, philosopher, former foster child, former homeless adult and Master in Social Work. My website covers all the things listed above!

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