Eosinophilic Esophagitis Friendly Roasted Pumpkin Seeds
Total time25 min
Prep time5 min
Cook time20 min
4.5(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- ½ cup raw pumpkin seeds (pepitas)
- 1 tsp olive oil
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 325°F (165°C).
- 2
Toss the pumpkin seeds with the olive oil and sea salt on a rimmed baking sheet until evenly coated, then spread them in a single layer.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!