Roasted Pumpkin Seeds Recipe
Try making this roasted pumpkin seeds recipe for a crunchy, fall inspired snack that is easy to make and guilt free
Servings: 12 servings
Calories: 161
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
Calories: 161 | Carbohydrates: 2g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg