Roasted pumpkin seeds are delicious, easy to make, and cheap! You can buy organic, raw pumpkin seeds at Kroger (if they have a health food bulk section), for a couple of bucks per pound. My favorite thing about this snack is that it tastes like popcorn and is a much healthier snack choice.

They look like this raw:

Raw pumpkin seeds

Shopping List:

Raw pumpkin seeds
Course sea salt
Organic Unsalted Butter

Directions:

• Preheat oven to 350 degrees
• Put seeds in a bowl
• Melt a couple tablespoons of butter in a saucepan. (Why not microwave? Read this article.)
• Pour melted butter over pumpkin seeds and toss to coat.
• Spread a thin layer of pumpkin seeds on a metal cookie sheet (glass doesn't get them as toasty)
• Loosely cover with foil and put in the oven
• After about 10 minutes of baking, check on them and toss with a spoon to turn them over. I always watch the seeds very closely after 10 minutes of baking because they will burn  easily if not tossed and watched. You may have to toss them a couple of times until they are golden brown. If you hear them popping, don't worry, but it means they are probably close to being done, so keep a close eye on them.
• When they are toasted to your liking (usually after 20 minutes for me) remove them from the oven, spread them out on a paper towel and sprinkle with sea salt. Let them dry out on the paper towel before storing them in a ziplock bag or airtight container.

Roasted pumpkin seeds

Tipoftheday Keep the seeds from your pumpkins and squash. Wash them under cool water, dry and roast them with the recipe above. It's a good way to make good use out of every part of the vegetable and save some $$$. You can also save the peel/skin—I'll tell you what to do with that tomorrow.