Name: Herb and Spice Pumpkin Seeds
Yield: Yield 1 cup
Ingredients: 1 cup pumpkin seeds, raw unseasoned (150g); 1 tsp Shabazi spice blend; ¼ tsp fine sea salt; 1 tsp vegetable oil

I always have toasted and spiced pumpkin seeds and chopped nuts on hand for salads and to top platters of vegetables. I recommend them as pantry staples.

Herb and Spice Pumpkin Seeds

Helen Park

Servings/Yield

Yield 1 cup

Ingredients

1 cup pumpkin seeds, raw unseasoned (150g)
1 tsp Shabazi spice blend
¼ tsp fine sea salt
1 tsp vegetable oil

Directions

Preheat oven to 300° F.
In a small mixing bowl, mix all ingredients to combine well.
Pour out onto a baking tray (parchment optional) in a single layer and bake for 10 minutes or until just golden brown, turning and stirring halfway.
Remove the tray of finished seeds from the oven and cool completely.
Store in an airtight container or jar.