Avoid buying dry-roasted, salted pumpkin seeds. Not only have they lost most of their nutritional goodness in the roasting process, but many are so hard they are almost inedible.
Store in an airtight container in a cool place or the refrigerator for up to 5 months.
Tips & Tricks:
Roast your own pumpkin seeds (see cooking tips) or buy pepitas.
Wipe 1 cup seeds clean and toss in 1 tbsp olive oil. Spread them out on a baking sheet and bake at 180C for 30 minutes, turning occasionally, until browned. Cool and serve with a small amount of sea salt.