Roasted Pumpkin Seeds

Don't toss those pumpkin seeds! Roast them for a simple and addictive snack. The seeds transform in the oven, becoming nutty, crispy, and bursting with flavor. Season them with your favorite spices for a customizable treat that's healthy, satisfying, and perfect for movie nights, on-the-go bites, or topping salads for an extra crunch.

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Course: Side Dish

Cuisine: American

Diet: Low Lactose

Prep Time: 15

Cook Time: 1

Soaking: 8

Total Time: 9 15

Servings: cups

Calories: 358kcal

Author: Michelle

Ingredients

4 cups Pumpkin seeds
1 teaspoon Salt

Instructions

After removing the seeds from your pumpkin and separating them from the pulp, soak them overnight in water.
4 cups Pumpkin seeds
After your seeds have soaked and the ick has gotten off, rinse the seeds under running water. Spread them in a thin layer on a jelly roll pan on a silpat. Lightly sprinkle them with salt.
1 teaspoon Salt
Roast them at 325 degrees for an hour, stirring a couple times and reapplying salt if needed. Feel free to test them at the half hour point to see how they’re doing. They should be crunchy, but not brown.
Store them in a covered container after they’ve cooled.

Equipment

Jelly Roll Baking Sheet

Silpat

Food Storage Containers

Notes

I prefer using Silpat but if it's not available, make sure you lightly coat them in oil or use some nonstick spray before putting the pumpkin seeds in the jelly roll pan.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.