Crunchy Roasted Pumpkin Seeds
How to make perfectly crunchy roasted pumpkin seeds. An easy method for roasting pumpkin seeds plus ideas for seasoning your roasted pumpkin seeds.
Servings: 1 cup
- 1 cup raw pumpkin seeds
- 2 teaspoons olive oil
- generous 1/4 teaspoon sea salt or Kosher salt
- other seasonings as desired (see suggestions above)
Clean the pumpkin seeds
Remove any large pieces of pumpkin guts/pulp from the seeds. Place the seeds in a large bowl and run cool water over them until the bowl is full of water.
Then, use your hands to separate the remaining pumpkin guts from the seeds.
Let the seeds and guts rest in the bowl for a few minutes. The guts will sink and the pumpkin seeds will float so that they are easy to separate. Don't worry about getting the pumpkin seeds perfectly clean. It's ok if a little bit of pumpkin remains.
Remove the seeds to a clean, dry kitchen towel (or paper towels) and pat dry. If you want, you can leave the seeds out to dry overnight but this isn't necessary.
Roast the pumpkin seeds
Preheat oven to 275 degrees F. Line a rimmed baking sheet with a piece of parchment paper.
Place your cleaned pumpkin seeds in a bowl. Drizzle the seeds with olive oil and sprinkle with salt, to taste. Add any desired seasonings (optional). Stir the seeds around to evenly coat them with the oil and seasonings.
Lay the pumpkin seeds out in a single layer on the baking sheet.
Bake pumpkin seeds for 40-45 minutes total. Stir the pumpkin seeds every 15 minutes or so to help them cook evenly.
Once they are lightly browned, remove the pumpkin seeds from the oven. Let them cool on the pan. The roasted pumpkin seeds will continue to crisp as they cool.
Store roasted pumpkin seeds at room temperature.
Serving: 1/4 cup | Calories: 91kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 149mg | Fiber: 3g | Sugar: 0.4g
Nutrition information is only an estimate.
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