Shelled pumpkin seeds tossed with olive oil and salt, then roasted in the oven, make a wholesome, budget-friendly snack that brings a popular Turkish street food home.
Toss the pumpkin seeds with the olive oil and salt until every seed is coated.
Spread the seeds in a thin layer on a parchment-lined baking sheet.
Roast the seeds in a preheated oven, stirring once halfway through, until lightly golden. Caution: They brown quickly because they are small, so keep a close eye on them during the final minutes.
Important: Spread the seeds in a thin layer so they roast evenly; thick piles may stay soft inside. Allergen: pumpkin seeds are not tree nuts, but people with seed allergies should take care.
Pişirme süresi fırınıma göre 10 dakika uzun sürdü. İlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti. Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere.
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