(Makes 4 cups)
4 cups raw, hulled pumpkin seeds
2 tablespoons unrefined sea salt
1 teaspoon ground red pepper (optional)
Dissolve salt into water and add pumpkin seeds and optional cayenne. Leave in a warm place for at least 7 hours or overnight. Drain in a colander and spread on a baking pan. Place in a wam oven (no more than 150 degrees) for about 12 hours, turning occasionally until thoroughly dry and crisp. You can also use a dehydrator. Store in an airtight container.
(adapted from the cookbook Nourishing Traditions.)
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