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Prep Time:5 minsAdditional Time:1 hr 55 minsTotal Time:2 hrsServings:8Yield:2 cupsJump to Nutrition Facts
Prep Time:5 minsAdditional Time:1 hr 55 minsTotal Time:2 hrsServings:8Yield:2 cups
Prep Time:5 mins
Prep Time:
5 mins
Additional Time:1 hr 55 mins
Additional Time:
1 hr 55 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:8
Servings:
8
Yield:2 cups
Yield:
2 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupspumpkin seeds1cupdistilled white vinegar or cider vinegar1egg white, beaten until frothy1teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
2cupspumpkin seeds
1cupdistilled white vinegar or cider vinegar
1egg white, beaten until frothy
1teaspoonsalt
DirectionsCombine pumpkin seeds and vinegar in a medium bowl. Soak, stirring occasionally, for 1 hour.Preheat oven to 300 degrees F. Coat a large baking sheet with cooking spray.Drain the seeds and wipe out the bowl. Return the pumpkin seeds to the dry bowl and add egg white and salt; stir to coat. Spread the pumpkin seeds on the prepared baking sheet in an even layer. Bake, stirring once, until light golden brown, 45 to 55 minutes. Cool completely before serving.TipsTo make ahead: Store airtight for up to 3 days.Originally appeared: EatingWell.com, October 2017
Directions
Combine pumpkin seeds and vinegar in a medium bowl. Soak, stirring occasionally, for 1 hour.Preheat oven to 300 degrees F. Coat a large baking sheet with cooking spray.Drain the seeds and wipe out the bowl. Return the pumpkin seeds to the dry bowl and add egg white and salt; stir to coat. Spread the pumpkin seeds on the prepared baking sheet in an even layer. Bake, stirring once, until light golden brown, 45 to 55 minutes. Cool completely before serving.TipsTo make ahead: Store airtight for up to 3 days.
Combine pumpkin seeds and vinegar in a medium bowl. Soak, stirring occasionally, for 1 hour.
Preheat oven to 300 degrees F. Coat a large baking sheet with cooking spray.
Drain the seeds and wipe out the bowl. Return the pumpkin seeds to the dry bowl and add egg white and salt; stir to coat. Spread the pumpkin seeds on the prepared baking sheet in an even layer. Bake, stirring once, until light golden brown, 45 to 55 minutes. Cool completely before serving.
Tips
To make ahead: Store airtight for up to 3 days.
Originally appeared: EatingWell.com, October 2017
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Nutrition Facts(per serving)79Calories3gFat9gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
