Transform pumpkin seeds into a gourmet, savory snack with this easy recipe featuring a crispy coating of parmesan cheese, garlic powder, and a blend of butter and olive oil.
Ensure seeds are completely dry before roasting to prevent sogginess. Use a light hand with the cheese to avoid burning. Seeds can be stored in an airtight container for up to one week or frozen for three months. For a dairy-free version, substitute parmesan with nutritional yeast.
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