Snack Roasted Pumpkin Seeds
A recipe from Georgia Department of Education School Nutrition
Mildly sweet and nutty with a chewy-crunchy texture, roasted pumpkin seeds are a great snack option!
Ingredients:
- 6.5 lbs Pumpkin, seeds, raw
- 3/4 cup Oil, vegetable
- 3 tbsp Salt, Kosher
Steps:
DAY PRIOR TO SERVICE:
- Place the pumpkin seeds in a large mixing bowl and toss with oil to evenly coat.
- Sprinkle the salt over the seeds, then toss thoroughly with a spatula until every seed is evenly coated.
- Spread the pumpkin seeds in a single layer on a parchment-lined baking sheet. Roast at 350°F for 12–15 minutes, stirring halfway through to ensure even browning.
- The seeds will be golden and fragrant. Remove from the oven and let them cool completely before serving or storing.
- Once cooled, portion 1-ounce servings for use as snack.
- Store, wrapped, labeled, and dated in dry storage for use.
Make sure to scrape the sides of the bowl so no seasoning is left behind.
Recipe Details
Meal Components:
Meat/Meat Alternate (M/MA)
Crediting Information
- 1 oz. eq Meat/Meat Alternate (M/MA)
HACCP Category:
Process #2 (Same Day)
Yield:
100
Portion Size:
1 ounce Pumpkin Seeds
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 41 | cal |
| Saturated Fat: | .2 | g |
| Total Fat: | 2 | g |
| Sodium: | 164 | mg |
Additional Recipe Photographs
Spread the pumpkin seeds in a single layer on a parchment-lined baking sheet.
