Toasted Pepitas

These edible pumpkin seeds are a popular ingredient in Mexican cooking. With their white hull removed, they are a medium-dark green and have a deliciously delicate flavor, which is even better when the seeds are roasted and salted. Pepitas are sold salted, roasted and raw, and with or without hulls.

Ingredients

 * 2 cups shelled pumpkin seeds
 * 1 tablespoon cooking oil
 * 1 teaspoon salt

Instructions
Combine oil, salt and pumpkin seeds in a bowl. Make sure all seeds are evenly coated. Spread the seeds in a shallow baking pan. Toast at 350F in an oven for 15 min, stirring once halfway though. When the seeds are finished spread them out over a paper towel and lightly dab away any extra oil. Store in an airtight container.