Baked Pumpkin Seeds Recipe

5 from 5 vote

Baked Pumpkin Seeds Recipe

Baked Pumpkin Seeds Recipe is a healthy and delicious snack you have to make! Crunchy, salty, irresistible, this is a must make recipe when it's pumpkin season! As soon as you learn how to roast pumpkin seeds, you'll be making them all the time!

Prep Time20

Cook Time27

Total Time47

Course: Snack

Cuisine: American

Keyword: pumpkin, roasted pumpkin seeds

Servings: servings

Calories: 12kcal

Author: Lora

Equipment

1 baking sheet

Ingredients

1 ½ cups fresh pumpkin seeds
2 teaspoons extra-virgin olive oil
½ teaspoon sea salt to taste

Instructions

Heat oven: Preheat your oven to 325F, and line a baking sheet with parchment paper.
Clean the seeds: Fill a large bowl up with some warm water and place the seeds in it. Swirl them all around and any pumpkin flesh will start to loosen up. Leave the seeds alone in the water to soak for few minutes. Soon you'll see the pumpkin seeds float to the top and pumpkin strings will detach and fall to the bottom of the bowl. Swish the seeds around with your hands to get rid of any leftover flesh or strings on the seeds.
Drain: Drain the seeds in a colander or mesh strainer. Use a clean dish towel or paper towels to pat dry the seeds. The clean seeds are ready to be roasted.
Toss in oil: Transfer the pumpkin seeds to the prepared baking sheet in a single layer. Use two spoons toss them in olive oil and the salt.
Roast seeds: Roast on the middle rack of the oven for 20-30 minutes, or until the seeds are crisp and deeply golden brown, stirring them halfway through roasting. Keep an eye on the seeds as smaller seeds will bake up faster than the larger ones.
Cool down: Once they've cooled a little, taste the seeds. If it's not crunchy enough, you could put back in the oven for another 5-10 minutes.
Taste: Taste and sprinkle more salt overtop just before serving, if desired. Enjoy while warm or at room temperature. You could also use whatever your seasoning choice is and stir to combine.

Notes

Pumpkin: This is the recipe you will use for any sort of winter squash. It's great for acorn, butternut, delicata, and spaghetti squash. The seeds may be smaller than pumpkin seeds, so you just need to keep checking them to make sure they're not browning too quickly.
Seasoning: Feel free to experiment with the seasoning. The possibilities are endless!
Pumpkin seed quantity: If you have a pumpkin that yields just around 1 ½ cups (it's ok if it's a little less or little more), follow the recipe as it is. Adjust the salt and oil if your pumpkin yields 2 cups. Be sure not to overcrowd your baking sheet. I have space on mine for up to 2 full cups of pumpkin seeds.

Nutrition