Low Iodine Roasted Pumpkin Seeds
Total time25 min
Prep time5 min
Cook time20 min
4.5(16)
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Learn more →Ingredients
4 servings
- ½ cup raw pumpkin seeds (pepitas)
- 1 tsp olive oil
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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.
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