Friday, July 29, 2011

Pepitas (crispy pumpkind seeds)

4 cups raw, hulled pumpkin seeds
2 Tb sea salt
1 t. cayenne pepper (optional)
filtered water

Dissolve salt in water and add pumpkin seeds and cayenne pepper. Leave in a warm place for 7 hours or overnight. Drain in colander and spread on a baking sheet. Place in a warm oven (no more than 150°) for about 12 hours or overnight, turning occasionally, until thoroughly dry and crisp. store in airtight container. ( I use a dehydrator instead)

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