Oven-roasted pumpkin seeds with olive oil and sea salt. Rich in magnesium, zinc, and iron.
Preheat oven to 160C (325F).
Toss pumpkin seeds with olive oil and salt.
Spread in a single layer on a baking sheet.
Roast for 12-15 minutes, stirring once halfway.
Let cool completely (they crisp up as they cool).
Store in an airtight jar for up to 2 weeks.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.