Every year I end up tossing the pumpkin seeds from our jack-o-lanterns. This year, I dug up my own recipe from years ago.

In our case, we had four pumpkins to work with. This yielded 2.75 cups of seeds, so we'll have lots to snack on.

You need:
Pumpkin Seeds, Salt, Water, Olive oil

Preheat oven to 400°F.

• Extract your seeds from the pumpkin(s) and clean them. (I use a jig-saw to open up the pumpkin)
• Rinse the seeds
• For every half cup of seeds add two cups of water to a pot
• For every cup of water add about half a tablespoon of salt. You can use more or less depending on how salty you like your snack.
• Boil the water and then simmer your seeds for 10 minutes or so. It doesn't need to be exact.
• After your seeds have simmered, drain them.
• Take a few tablespoons of olive oil and put it on a baking sheet - spread it around. I like to put foil on the bottom for easy cleanup.
• Spread the seeds on the sheet with no overlapping seeds.
• Bake until the seeds begin to get brown. Don't burn them.
• Cool
• Eat.

My kiddo's reation was, at first, "Ugh, are we having THOSE with supper?" and then "Oh my gosh! They taste like my favourite chips!"