Crunchy Roasted Pumpkin Seeds Recipe

Introduction

Roasted pumpkin seeds are a simple, crunchy snack that’s perfect for using up leftover seeds after carving a pumpkin. With just a few ingredients, you can enjoy a delicious, nutritious treat that’s great for anytime munching.

Ingredients

• 1 cup pumpkin seeds
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Rinse the pumpkin seeds in a colander, removing any pulp or strings, then pat them dry with a towel.
2. Step 2: In a bowl, toss the dried seeds with olive oil and salt until evenly coated.
3. Step 3: Spread the seeds in a single layer on a baking sheet lined with parchment paper.
4. Step 4: Roast the seeds in the oven for about 12-15 minutes, stirring once halfway through, until they are golden brown and crunchy.
5. Step 5: Remove from oven and let cool before enjoying.

Tips & Variations

• Try adding spices like smoked paprika, cinnamon, or garlic powder for extra flavor variations.
• Make sure seeds are completely dry before roasting to ensure they crisp up nicely.
• For a less oily version, you can roast seeds without oil, but tossing them lightly helps seasoning stick.

Storage

Store cooled roasted pumpkin seeds in an airtight container at room temperature for up to two weeks. To re-crisp, spread seeds on a baking sheet and warm in a 300°F (150°C) oven for 5 minutes before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast pumpkin seeds without oil?

Yes, you can roast pumpkin seeds without oil, but they may be less flavorful and not as crispy since oil helps with browning and seasoning adherence.

How do I remove the pumpkin seed hulls?

Removing the hulls after roasting can be tedious. Most people eat roasted pumpkin seeds whole with the hulls. If you prefer, you can soak the seeds overnight to soften hulls, then squeeze seeds out before roasting.

Crunchy Roasted Pumpkin Seeds Recipe

Print Recipe

★★★★★

4.6 from 456 reviews

A simple and delicious recipe for roasted pumpkin seeds, perfectly crunchy and lightly seasoned with olive oil and salt. This easy snack is a great way to use leftover pumpkin seeds from your jack-o’-lantern or cooking pumpkin.

• Author: Cleo
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: About 1 cup roasted pumpkin seeds 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 1 cup raw pumpkin seeds
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Instructions

1. Preheat the oven: Preheat your oven to 300°F (150°C) to ensure even roasting.
2. Toss the pumpkin seeds: In a bowl, combine the raw pumpkin seeds with olive oil and salt. Mix well to coat all seeds evenly.
3. Spread on baking sheet: Arrange the coated pumpkin seeds in a single layer on a baking sheet lined with parchment paper or a lightly greased surface to prevent sticking.
4. Roast the seeds: Place the baking sheet in the oven and roast for about 30-40 minutes, stirring every 10 minutes to ensure they roast evenly and become crunchy.
5. Cool and serve: Once the pumpkin seeds are golden brown and crunchy, remove them from the oven. Let them cool completely before serving or storing.

Notes

• You can customize the seasoning by adding spices like paprika, garlic powder, or cinnamon for different flavors.
• Store cooled roasted pumpkin seeds in an airtight container to maintain freshness.
• Watch seeds closely towards the end of roasting time to avoid burning.
• If using pre-cleaned pumpkin seeds, rinse and dry them before tossing with oil and salt.

Keywords: roasted pumpkin seeds, pumpkin seeds recipe, healthy snack, crunchy pumpkin seeds, easy roasting pumpkin seeds