Do you like salt & vinegar potato chips? These seeds have that satisfying crunch as well as similar tangy flavor. The vinegar flavor is relatively light though, so don’t expect them to be as pungent as the chips! Pumpkin seeds cannot absorb as much vinegar as potatoes, so be sure to make the optional vinegar salt if you want a stronger vinegar flavor. If you can find it, you may even consider adding powdered vinegar!
For those with IBS, 1 small serving (1-2 tablespoons) is low in FODMAPs.
Salt and Vinegar Pumpkin Seeds
Ingredients
- 2 cups raw pumpkin seeds
- 2 cups white vinegar, plus 1 tablespoon
- 1 teaspoon salt
Instructions
Optional: Make Vinegar Salt
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Combine 1 tablespoon salt and 1 teaspoon vinegar in a small bowl. Spread it out on a small plate to dry for 24 hours, or dry it in the oven at 250°F for 45-60 minutes, stirring halfway.
Make Pumpkin Seeds
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Soak pumpkin seeds in 2 cups vinegar for 45-60 minutes.
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Preheat oven to 350°F.
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Drain off excess vinegar, and spread pumpkin seeds over a cookie sheet. Sprinkle with 1 teaspoon salt (using vinegar salt if desired) and roast for 13-15 minutes, or until they start to turn light golden brown. Sprinkle with more salt to taste if necessary.
