Roasted Pumpkin Seeds Recipe at The Atlantic

A simple snack made using the fresh seeds from a pumpkin removed during the carving process spiced up a bit with sea salt, dried chilli and olive oil. Great to nibble on with a cold beer!

Serves 4 as a snack or nibble

• 135g Pumpkin seeds (scooped from 1 large pumpkin)
• 5g Sea salt
• 2g Dried chilli flakes
• 25ml Extra virgin olive oil

Wash the seeds when you’ve removed them from the pumpkin and dry them on some absorbent kitchen paper.

Place them in a mixing bowl with the other ingredients and mix before transferring to a baking tray and roasting in a pre-heated oven at 180°c for 12 minutes or until golden brown and crunchy.

Allow to cool before serving.