Perfect Roasted Pumpkin Seeds
Transform your leftover pumpkin seeds into a crunchy and savory snack with this easy-to-follow recipe. Perfect for fall, these roasted seeds are a healthy and delicious way to make the most of your pumpkin.
Equipment
- Colander
- Kitchen towel or paper towels
- Medium bowl
- Baking Sheet
- Pot (optional, for boiling)
- Spoon or spatula
- Airtight container
Ingredients
- 1 ½ cups raw pumpkin seeds, rinsed and cleaned
- 1 tablespoon olive oil or melted coconut oil
- ½ teaspoon salt
- ¼ teaspoon garlic powder optional
- Pinch of cayenne pepper optional
Instructions
- Preheat oven to 300°F (150°C).
- Rinse raw pumpkin seeds thoroughly in a colander to remove any pumpkin pulp.
- Dry the seeds completely. Spread them in a single layer on a clean kitchen towel or paper towels and pat dry. For extra crispiness, let them air dry for a bit.
- Optional: Boil the seeds. Bring a pot of salted water to a boil. Add the cleaned pumpkin seeds and boil for 10 minutes. Drain the seeds well and pat them completely dry.
- In a medium bowl, toss the dried pumpkin seeds with olive oil (or coconut oil), salt, garlic powder (if using), and cayenne pepper (if using). Ensure the seeds are evenly coated.
- Spread the seasoned seeds in a single layer on a baking sheet, avoiding overcrowding.
- Bake for 45-60 minutes, or until the seeds are golden brown and crispy. Stir them every 15-20 minutes to ensure even roasting.
- Remove the baking sheet from the oven and let the seeds cool completely on the baking sheet. They will crisp up even more as they cool.
- Enjoy!
Notes
For extra crispy seeds, boil them in salted water for 10 minutes before roasting. Store cooled seeds in an airtight container at room temperature in a cool, dry place for up to 2-3 months. Experiment with different flavor combinations like sweet & spicy (maple syrup, cinnamon, chili powder), ranch style (ranch seasoning mix), everything bagel (everything bagel seasoning), or taco fiesta (taco seasoning).