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Roasted Pumpkin Seeds

Crunchy, nutritious, and easy to make, roasted pumpkin seeds are a delightful snack that everyone in the family will love.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup raw pumpkin seeds (washed and dried)
  • 2 tablespoons olive oil (or melted coconut oil) Can substitute with coconut oil.
  • 1 teaspoon salt To taste.
Optional Seasonings
  • to taste garlic powder
  • to taste paprika
  • to taste cinnamon For a sweet touch.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C). Wash your pumpkin seeds in cold water, removing any stringy bits of pumpkin. Pat them dry with a paper towel.
Toss in Oil
  1. In a mixing bowl, combine the dried pumpkin seeds with olive oil and salt. Toss until the seeds are well coated. Feel free to add your choice of spices at this point!
Spread on Baking Sheet
  1. Line a baking sheet with parchment paper and spread the seeds in a single layer to ensure even roasting.
Roast
  1. Place the baking sheet in the oven and roast the seeds for about 20-30 minutes, stirring every 10 minutes. Keep an eye on them so they don’t burn. They should turn a lovely golden brown.
Cool and Enjoy
  1. Once they are roasted, take them out of the oven and let them cool. Then, snack away!

Notes

For the best results, ensure seeds are thoroughly dried before seasoning. Store in an airtight container for up to two weeks at room temperature, or refrigerate for up to a month.