After my son and I transformed a large pumpkin into a goofy happy-faced jack-o-lantern, we transformed the newly plucked pumpkin seeds into a salty, toasted treat. Toasting pumpkin seeds is easy and also a great way to get more protein, fiber, vitamins, and minerals into your holiday diet. Here’s how to toast your own pumpkin seeds.

Toasted Pumpkin Seeds

Ingredients:

• Pumpkin seeds, just pulled from inside a pumpkin
• Olive oil
• Salt

Directions:

1. Preheat oven to 400 degrees F.
2. Rinse pumpkin seeds, removing any pumpkin flesh.
3. Transfer seeds to a large bowl and toss with a generous drizzle of olive oil. Sprinkle with salt and toss again.
4. Spread seeds out in one layer on a large rimmed baking sheet.
5. Roast for 20 minutes or until seeds are light golden, fragrant, and crisp.
6. Let cool completely and store in an airtight container for up to 1 week.

More tasty vegan basics!