In a deep bowl, blow dry your pumpkin seeds on a low heat setting for about five minutes.
Melt your coconut oil in a pan on the stove then pour over your pumpkin seeds.
Mix in nutritional yeast and crack the Himalayan sea salt over your seeds.
Dump your seeds onto a baking sheet lined with parchment paper and spread out.
Bake for 35-40 minutes, mixing every so often.
Let cool and store in an air-tight container.
Keyword pumpkin seeds, roasted pumpkin seeds
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