Roasted Pumpkin Seeds

Don't throw away those pumpkin seeds from your carved pumpkins. Roasting them in the oven turns them into a delicious, crunchy fall treat!

Course Snack

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 95kcal

Author Liz - Eat Move Make

Ingredients

1½ cups pumpkin seeds
2 tablespoons salt
1 teaspoon olive oil
1 teaspoon sea salt, more or less to taste

Instructions

Remove the seeds from the pumpkin, separating them from as much of the stringy fiber as possible.
Rinse the seeds in a colander under running water, removing the remaining strings and larger pieces of pulp.
Bring the measured water and boiling salt to a boil. Add the seeds and boil for about 10 minutes. Drain well and pat away excess moisture with a clean kitchen towel.
Preheat the oven to 350°F. Toss the seeds with the olive oil, spread in a single layer on a large baking sheet, and sprinkle with sea salt to taste. Use a second pan if needed to avoid overlapping seeds.
Roast for 12–25 minutes, stirring every 5 minutes. Start checking at 12 minutes. The seeds should be lightly golden with a nutty aroma. Let a few cool briefly before tasting to check for crispness.
Cool completely on the baking sheet before storing in an airtight container.

Notes

Salt: The salt for boiling is separate from the sea salt sprinkled on before roasting. Start with less finishing salt if you prefer, then taste and adjust after roasting.

Storage: Store completely cooled seeds in an airtight container at room temperature in a cool, dry place for up to a week.

Seasoning variations: Replace the olive oil with melted butter if desired, and customize with your favorite seasonings. Reduce additional salt when using salted blends. Sweetened or cheese-coated variations may brown faster, so watch them closely.

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