Dehydrated pumpkin seeds date back to the Native Americans, who used them for healing and health benefits. Pumpkin seeds contain amino acids, high levels of zinc, and they promote a healthy prostate in men. Before throwing away the pulp and seeds of your freshly carved jack-o'-lantern, try dehydrating the pumpkin seeds to roast and eat as a snack.
Instructions
Using a Dehydrator
1. Scoop the seeds from the pumpkin, and place them in a cauldron.
2. Rinse the seeds to remove any pulp and residue. Place the pumpkin seeds on a paper towel to let them dry.
3. Place the pumpkin seeds in a food dehydrator. Set the food dehydrator temperature to 115 to 120 degrees.
4. Dry the pumpkin seeds for one to two hours in the .
5. Remove the pumpkin seeds from the dehydrator, and place them in an airtight container to keep them fresh.
Roasting Them
6. Preheat the oven to 250 degrees.
7. Add 2 cups of pumpkin seeds to a mixing bowl.
8. Melt 2 tablespoons of butter in the microwave, and pour the butter over the pumpkin seeds.
9. Add 1 tablespoon of salt to the melted butter and pumpkin seeds. Toss the seeds until the butter and salt covers them.
10. Spread the seeds in a baking pan. Roast the pumpkin seeds for 30 minutes, or until they are brown and crisp. Store the seeds in an airtight container or sealed plastic zip-top bag.
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