By Rachel Royster | News Editor
Instead of throwing away all the guts of the pumpkins you and your friends are carving, save the seeds for a tasty snack to enjoy after all the fall festivities of the night are over. This is a simple, savory recipe that you can customize into your favorite crunchy snack to get more in the autumn mood. I recommend watching a good Halloween movie while you prepare your seeds — I opted for “Halloweentown” (a classic).
You’ll need:
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Seeds from two or more pumpkins — keep in mind there aren’t as many seeds in pumpkins as you think
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Your choice of seasoning
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Olive oil
Directions:
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While carving your pumpkins, keep a bowl on the side to separate the seeds from the guts
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Preheat your oven to the lowest temperature it’ll go to — mine was set to 170 degrees
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Wash your seeds with water and dry off as much as possible with towels
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Pour about a tablespoon of olive oil over your seeds; pour as much as needed to cover the seeds in a thin layer of oil
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Sprinkle in your choice of seasoning to taste — I used a mixture of Tony Chachere’s creole seasoning and Lawry’s seasoning salt
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Spread the seeds onto a baking tray so that they don’t overlap
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Put your trays in the oven and leave overnight for at least eight hours
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Allow your seeds to roast until they reach the right crispness to your liking
