Servings: 8
Ingredients
2 cups pumpkin seeds, raw, whole and washed
1-2 tablespoons butter, melted
2 teaspoons buttermilk powder
1 teaspoon parsley
1/2 teaspoon dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chives
Pinch of black pepper and salt
Directions
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 buttermilk powder, parsley, dill, garlic powder, onion powder, chives, black 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.
