DEHYDRATING: Pumpkin Seeds

No need to waste your pumpkin innards! Throw the pulp to the wildlife and birds,  and dehydrate the seeds for a healthy,  tasty treat!

Making salted pumpkin seeds is surprisingly simple!

INGREDIENTS:

Pumpkin Seeds

Water

Olive Oil

Sea Salt

PROCESS:

Rinse seeds in a colander, removing any remaining pulp. Pour seeds in a bowl and cover with enough warm water that they float. Add 1 tsp. sea salt to the water. Soak seeds overnight at room temperature.

In the morning, strain off water with a colander, shake off excess water. Allow to drain briefly, and return the seeds to the bowl. Add 1 tsp. olive oil and 1 tsp. sea salt, toss until seeds are evenly coated. 

Place seeds on mesh screens in your dehydrator. You may sprinkle with additional salt, if desired. Dry on 115 degrees for appx. 8 hours. You may get papery, transparent membranes off some of the seeds. You can either brush those off or eat them. Store in an airtight jar or ziplock baggie.