Crispy Pumpkin Seeds

[suzanne sanders]

Crispy Pumpkin Seeds

Makes 4 cups

4 cups raw organic, hulled pumpkin seeds

2 tablespoons sea salt

1 teaspoon cayenne pepper ( optional but taste great and it is not to spicy)

1 gallon jar and cheese cloth

Filtered water

This recipe imitates the Aztec practice of soaking seeds in Brine.  

In the glass gallon jar dissolve sea salt in water, add pumpkin seeds and optional cayenne.   Cover with cheese cloth.   Leave in a warm place for at least 7 hours or overnight.  Drain in a colander and spread on a stainless steel baking pan.  Place in a warm oven (no more than 150 degrees for about 12 hours.  Turn occasionally, until thoroughly dry and crisp.  Store in an airtight container.  

I use my dehydrator for this.  I spread the pumpkin seeds on the screens and put the dehydrator on 140 degrees for about 12 hours.  

They taste really good and they are a great addition to a salad.