Pumpkin carving in October is one of those “can’t-miss” yearly traditions. Admittedly, my level of carving skill never grew beyond the triangular eyes and broad pirate smile of the standard jack-o’-lantern, but there’s something nice about the classics.
If you’ll be carving pumpkins this month too, one certainty is that you’ll be staring down a large bowl of pumpkin pulp and seeds by the end of it. If you’re the waste-not-want-not type, you may be planning some homemade pumpkin pies with the pulp, but what about those precious, delectable seeds?
Well, in just a few minutes you can turn the lot of them into an irresistible snack and low-calorie potato chip alternative. All it takes is a quick trip to the oven, seasoned with Extra Virgin Olive Oil, fresh ground black pepper and some coarse Divina Sea Salt. The herbal, fresh flavor of the olive oil complements without overwhelming the light roasted flavor of the seeds and the salt and pepper add a mouth-watering edge. Grab them out of the oven after just 5 or so minutes and you’ll have a snack on hand worthy of a pumpkin artiste such as yourself.
Ingredients
- Seeds from 1 large pumpkin
- 2 tablespoons extra virgin olive oil
- Divina Mediterranean sea salt, coarse
- Freshly ground black pepper
Directions
- Preheat oven to 375
- Spread seeds evenly in a single layer onto a baking sheet.
- Drizzle olive oil over seeds and sprinkle with salt and pepper. Toss to coat.
- Place sheet in the oven and bake for 5-7 minutes, or until lightly brown and crispy.
