Crispy Roast Pumpkin Seeds
Transform leftover pumpkin seeds into a salty, crispy, and irresistible snack that’s perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 cup raw pumpkin seeds, cleaned and dried
- 1–2 tablespoons olive oil
- 1 teaspoon sea salt
- Optional seasonings: garlic powder, paprika, chili powder, cinnamon, or sugar
Instructions
- Clean the seeds: Scoop the seeds from your pumpkin and rinse them thoroughly in a colander to remove all the pulp. Pat them dry with a kitchen towel or paper towels.
- Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Season the seeds: In a mixing bowl, toss the dried pumpkin seeds with olive oil, sea salt, and your chosen seasonings. Make sure every seed gets coated.
- Spread evenly: Transfer the seasoned seeds to the prepared baking sheet, spreading them out into a single layer.
- Roast: Bake the seeds for 20-25 minutes, stirring halfway through for even cooking. They’re done when they’re golden and crispy.
- Cool: Remove the baking sheet from the oven and let the seeds cool for 10 minutes before enjoying.
Notes
[‘Dry the seeds thoroughly to ensure proper roasting.’, ‘Spread seeds in a single layer to avoid uneven cooking.’, ‘Experiment with flavors like sweet cinnamon sugar or spicy chili lime.’, ‘Watch the oven closely during the last few minutes to prevent burning.’, ‘Cool completely before storing to maintain crispiness.’]
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sodium: 150
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 5
- Fiber: 2
- Protein: 7
Keywords: pumpkin seeds, roasted pumpkin seeds, fall snack, crispy snack, healthy snack