Baked Pumpkin Seeds

I've never been successful in my past attempts to bake pumpkin seeds after carving pumpkins...until today. Surprisingly, I googled it, which linked me to ehow.com, and they turned out great. We can't keep our hands off them!

Baked Pumpkin Seeds
ehow.com

Pumpkin seeds
Vegetable oil or butter-flavored Pam
Salt (I prefer Kosher for this)

1. Separate the seeds of a freshly carved pumpkin from the stringy membrane. Rinse the seeds just until they are free of any membrane matter.

2. Heat the oven to 350 degrees.

3. Put the seeds on a paper towel and let them dry for a few minutes.

4. Spray a baking sheet with butter-flavored nonstick cooking spray or brush with a light coating of vegetable boil. Put the seeds ont eh baking sheet in a single layer, turning to coat lightly with the spray or the oil. Sprinkle the seeds lightly with salt, if desired.

5. Put the baking sheet in the oven. Cook the seeds for 10 to 20 minutes, or until brown and slightly crisp, turning once. Allow to cool before eating.

6. Store seeds in an airtight container.

My Tips:
- I baked mine for roughly 15 min. They probably could have browned more, but some of them were already popping open and I didn't want them to burn. They still were really good!