Do you ever have one of those days where everything seems to be going wrong? Your hair has enough static to start powering small appliances. You’re already running late and then a phone call comes; it’s the person (and I’m not saying who) that you can’t get off the phone. Your coffee maker is broken. You wrongly decided to weigh yourself this morning and the construction next door is throwing your dust allergies a party.
At this point, I’m grabbing for a nice big bag of salty potato chips to get me through the day. But last night, after toasting up some pumpkin seeds with alder smoked salt (Artisan Salt Co.), I realized that these are a great healthier alternative. They definitely satisfy that crisp crunchy mouthful of salty goodness. It’s just as addictive but healthier. Finally, a win for us.
You can do it with regular salt as well, but I like the light smokiness, which does mellow out in the oven. It gives the pumpkin seeds a little more depth, tasting heartier, so we can match up to the infamous caloric fried spuds.
Oh, and if you’re working with pumpkin anyway, like making this Upside Down Cranberry Pumpkin Cake or this Pumpkin Lasagna, you’ll already have the pumpkin seeds so it’s like they’re free. Another win! Oh, this day is already looking better.
Smoky Toasty Pumpkin Seeds
- 1 3/4 cup fresh pumpkin seeds (from two 3lb pumpkins)
- 1 tablespoon olive oil
- 3/4 to 1 teaspoon smoked salt
Instructions –
Preheat oven to 300 degrees F. Spread pumpkin seeds in a single layer on a sheet pan covered with aluminum foil. Drizzle with olive oil. Sprinkle with 3/4 teaspoon smoked salt. Roast for 45 minutes, or until crisp. Taste and add 1/4 teaspoon more salt if you want it saltier.
You can eat it warm, right out of the oven, so comforting on a cool fall evening! If you want to keep it, allow it to cool completely before storing in an airtight container in room temperature. It will keep for a few days (if you can resist eating it all at once).
I love pumpkin seeds roasted and toasted like this. They’re great with a liberal dose of cayenne, too.
My big problem is that I seem to have perfected the fine art of burning pumpkin seeds to a cremated black crisp.
Must. Get. Better. Timer.
Sounds like a great snack to get you through the terrible day – definitely have had a few of those. I like the smoky flavors for the pumpkin seeds!
i condone the use of canned pumpkin puree. however, the major drawback of the stuff, in my opinion, is the simple fact that you miss out on the seeds! great nosh. 🙂
them apples, I couldn’t cook without a timer. I’d forget all the stuff I have going. Definitely worth investing in one. I fell asleep once and left a pot on….eek, I ruined a pretty expensive pot. =(
seriously great photos on this blog!! I hate pumpkin but, those seeds look awesome.
Oh, how I love pumpkin seeds. I think I purposely buy a thousand pumpkins to carve, just so I can eat the seeds. Although mine always seem to get slightly burnt…..!
Mmmm…I’m wishing we had saved our seeds.
perfect to go with a few cold beer!
this question goes out to jessica and anyone else who wants to chime in:
i am putting together a smoked salt-themed gift for a friend and would like to provide some recipes to get this friend started. any other good ideas/recipes for alderwood smoked salt?
Kat, great gift idea! How about curing salmon with it.