Use the leftover seeds from carving a Halloween jack-o'-lantern or making a pumpkin pie. Dry the seeds for a healthy, fibre-filled snack alternative to roasted seeds. A food dehydrator facilitates the drying process by creating a controlled environment around the seeds. Salting the seeds before drying is optional, but it seasons the seeds from the inside rather than coating them after drying.
- Skill level:
Things you need
- Large spoon
- Paper towels
- Saucepan (optional)
- Salt (optional)
Cut off the top of a pumpkin with a heavy knife.
Scoop out the seed cavity with a large spoon and transfer to a colander.
Rinse the seeds under cold running water to separate the strings from the seeds.
Pat the raw pumpkin seeds dry on paper towels. Optionally, salt the pumpkin seeds before drying. Bring to a boil a saucepan half full of water with salt to taste. Add the pumpkin seeds and boil for 30 minutes. Drain and pat dry the seeds.
Arrange the pumpkin seeds on the drying racks of a food dehydrator in a single layer.
Dry the pumpkin seeds at 35 degrees C on your dehydrator for six to eight hours or until crisp.
Store the dried pumpkin seeds in an airtight container in the freezer or pantry.
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