I love these little seedless pumpkin seeds, and maybe in recipes past you have seen me top creamy soups with them. These are one of my favorite go-to foods when I am hungry and a recipe I make often. But, I must warn you that there are two things to be very careful about while making this wonderful snack. First, the seeds are very oily on their own, so don't add any more oil than I suggest or you will end up with very oily seeds (I talk from experience). The second thing is that they cook very fast and when I say to check on them every 1 to 2 minutes, I MEAN IT!
OK, here is what you will need:
A parchment lined baking sheet and,
for every 4 cups of pepitas 2 teaspoons oil and 2 teaspoon salt.
Mix, spread out on the parchment covered pan, and then bake at 400 degrees Fahrenheit for about 10 minutes, MAKING SURE TO CHECK EVERY 1 TO 2 MINUTES and stir. That's it.