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Roasted Pumpkin Seeds

A simple and delicious way to use leftover pumpkin seeds, roasted to perfection and customizable with your favorite spices.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup raw pumpkin seeds, rinsed and dried
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt (more or less to taste)
  • to taste Additional seasonings (e.g., garlic powder, paprika, cinnamon, cayenne pepper, or sugar) Feel free to experiment with different flavors.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. After scooping the seeds from your pumpkin, rinse them under cold water to remove any pulp. Pat them dry with a towel.
  3. In a mixing bowl, toss the seeds with olive oil, salt, and any additional seasonings you desire.
  4. Lay the seasoned seeds in a single layer on a baking sheet lined with parchment paper.
Roasting
  1. Place the baking sheet in the oven and roast for about 20-25 minutes, stirring halfway through.
  2. Keep an eye on them; they can go from golden to burnt quickly!
Cooling and Serving
  1. Once they are golden brown and crunchy, remove them from the oven and let them cool.
  2. Enjoy your delicious snack!

Notes

Store roasted pumpkin seeds in an airtight container at room temperature for up to a week. For longer storage, place them in the freezer for up to three months. To reheat, pop them in the oven for a few minutes.