Roasted Pumpkin Seeds
Roasted pumpkin seeds are a crunchy, nutritious snack that's easy to make and highly customizable. This recipe guides you through preparing, seasoning, and roasting pumpkin seeds to perfection.
Servings: 4 servings
Ingredients
- 1 cup raw pumpkin seeds rinsed and dried
- 1 tablespoon olive oil or melted coconut oil
- 1/2 teaspoon sea salt adjust to taste
Optional seasoning ideas
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper for heat
- 1/2 teaspoon garlic powder
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup for a sweet twist
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder for a spicy, smoky flavor
Instructions
- After scooping the seeds from your pumpkin, place them in a colander and rinse thoroughly under cold water. Remove any pumpkin flesh or strings clinging to the seeds. Once cleaned, spread the seeds out on a clean kitchen towel or paper towels and pat them dry.
- Preheat your oven to 300°F (150°C). Roasting at a lower temperature ensures the seeds cook evenly without burning.
- In a small bowl, toss the dried pumpkin seeds with olive oil (or coconut oil) until evenly coated. Sprinkle your chosen seasonings and salt over the seeds and toss again to distribute the flavors well.
- Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet in the preheated oven and roast for 20 to 30 minutes. Stir the seeds every 10 minutes to ensure even roasting and prevent burning.
- Remove the baking sheet from the oven and let the seeds cool completely. They will crisp up further as they cool. Once cooled, enjoy immediately or store in an airtight container.
Equipment
- Colander
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Oven
Notes
Dry the seeds thoroughly before roasting for crispiness. Spread seeds in a single layer and stir every 10 minutes to roast evenly. Customize flavors with various seasonings like sweet cinnamon sugar, spicy chili lime, herb and garlic, smoky BBQ, or sweet and salty variations. Store roasted seeds in an airtight container at room temperature for up to two weeks or refrigerate for up to a month.