Make this Fall inspired roasted pumpkin seeds recipe for a tasty and crunchy snack.
Start with fresh pumpkin seeds that are rinsed. Then seasoned in oil and salt, and oven-roast until crispy crunchy.
Roasted pumpkin seeds are so easy to make, even the kids can help out!
Easy and Savory Pumpkin Seeds!
- Oven roasted pumpkin seeds are the perfect post-pumpkin carving activity for adults and kids alike!
- Packed with nutrition, oven-baked pumpkin seeds are the perfect grab-and-go snack! Add them to homemade granola, overnight oats, or as a crunchy topping on vegetables or salads.
- Roast different batches using different oils and seasonings so there’s a new recipe every time! Make ‘em mild, or go with fragrant warming pumpkin pie spices in keeping with the seasonal flavors.
Ingredients
Pumpkin Seeds: Raw pumpkin seeds have a bitter flavor, but taste great when they’re toasted! Pumpkin seeds can be eaten with or without the shell on, smaller pumpkins produce softer seeds that are easier to eat whole. For the best, crunchiest pumpkin seeds, make sure they’re very dry before starting the recipe.
Olive Oil: This helps the seeds crisp up and develop a golden-brown color while roasting. It also helps the seasonings to stick better, which enhances the flavor. As an added bonus, olive oil adds a rich taste with healthy fats for an even more nutritious snack.
Variations
Instead of olive oil, use coconut oil, avocado oil, or even melted bacon grease for a smoky, bacon flavor. Besides salt, we like to roast pumpkin seeds in everything seasoning, a zesty taco flavoring, or a spicy chili blend. Toss seeds in cinnamon sugar if you want a simple, sweet treat!
How to Make Roasted Pumpkin Seeds
- Rinse and dry pumpkin seeds.
- Roast seeds on a baking sheet.
- Oil and season pumpkin seeds and roast until golden brown. (See recipe below.)
Storing Pumpkin Seeds
Due to their high-fat content, pumpkin seeds should be kept in a covered container in a cool, dry cupboard or pantry for up to 3 months. Mason jars with mason jar caps work well for this.
Freeze roasted pumpkin seeds for longer term storage in a zip top, or reusable Stasher style bag.
Use these tasty roasted pumpkin seeds in your favorite soups, salads, or as a crunchy topping.
More Crunchy Snacks!
Did you try this Roasted Pumpkin Seeds Recipe? Be sure to leave a comment and rating below!
Roasted Pumpkin Seeds Recipe
Equipment
Ingredients
- 4 cups pumpkin seeds from fresh pumpkin
- 4 Tablespoons olive oil (approximately, adjust to lightly coat seeds)
- salt to taste
Instructions
- Preheat oven to 375°F. Add parchment paper to a baking tray.
- Wash pumpkin seeds and pat dry. Add to baking tray.
- Roast at 375°F for 15 minutes. Remove from the oven and turn the oven to 350°F.
- Add a small amount of olive oil to the seeds (just enough to lightly coat the pumpkin seeds) and shake the baking tray to coat the seeds. Lightly salt (more to be added later). Return to oven.
- Shake baking tray every 5 minutes or so until the seeds are golden brown (approximately 15-25 minutes). Salt to taste. Enjoy!
Notes
- Scoop pumpkin seeds, from the inside of a pumpkin prior to carving, with an ice cream scoop or a sturdy spoon.
- Clean pumpkin seeds by rinsing in a colander under cool water. This will release the stringy flesh and separate seeds from each other.
- The number of seeds in a pumpkin will vary. Adjust the amount of oil used to just lightly coat the seeds.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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