Dill Pickle Roasted Pumpkin Seeds

My Garden Life
October 29, 2017

Servings: 8


2 cups pumpkin seeds, raw, whole and washed

1-2 tablespoons butter, melted

1 teaspoon dill

1/2 teaspoon ground coriander

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon ground mustard powder

Pinch of citric acid

Pinch of black pepper and salt


Preheat oven to 375°F (190°C). In a colander, rinse the seeds under running water to clean off the strings and pulp. Place seeds into a bowl with melted butter and mix to coat. Combine the dill, coriander, onion powder, garlic powder, citric acid, chives, mustard, pepper and salt together in a small separate bowl and stir. Sprinkle the seeds with the seasoning and mix until they are evenly coated. Spread seeds in a single layer on a greased cookie sheet. Bake until golden brown, stirring occasionally, approximately 15 minutes.

Note: This seasoning is not only great for pumpkin seeds and popcorn, but may also be used to season fries.



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