Roasted pumpkin seeds

Crunchy pumpkin seeds are delicious on their own as a snack, and great as a topping for salads, soups, or any dish that needs a salty crunch!

Pumpkin seeds are low FODMAP at 30 g (about 3-4 tbsp).

Ingredients:

• 1,5 dl pumpkin seeds from any pumpkin, or store bought
• 1 tbsp olive oil or neutral oil
• Sea salt to taste
• (optional) 1/2 tsp smoked paprika, chili powder or other low FODMAP spices of your choice

Instructions:

1. Preheat the oven to 180°C.

2. If you are using fresh seeds from a pumpkin - clean and rinse the seeds thoroughly to remove any pumpkin residue. Thoroughly dry the seeds.

3. When the seeds are dry - mix the seeds with olive oil and salt, and any optional spices desired. Spread the seeds evenly on a baking tray covered with a baking sheet.

4. Roast the seeds in the oven for about 15-25 minutes, or until golden and crispy. Stir occasionally for even roasting.