½teaspoonavocado oil(substitute with olive oil if preferred)
¼teaspoonfine sea salt
Preheat oven to 350° F and line a baking sheet with parchment paper.
Place the raw kernels in a pile in the middle of the baking sheet.
Add oil and salt and use your hands to evenly coat the seeds with the oil and salt.
Spread the seeds out evenly in a single layer on the baking sheet.
Bake for 8-12 minutes, until golden brown. Note that the seeds will continue to cook on the baking sheet after removing them from the oven. Allow to cool for 5-10 minutes on the baking sheet before eating or storing.
The roasted seeds are best stored in a glass airtight container in the refrigerator where they will keep for up to 3 months. They can also be stored in an airtight container in the pantry at room temperature for up to 1 month.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.