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Crispy Roasted Pumpkin Seeds

Crispy roasted pumpkin seeds on a sheet pan.
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Roasting pumpkin seeds is easy and fun! Use this method to ensure crispy and perfectly seasoned roasted pumpkin seeds. 

Ingredients

Units Scale
  • 1 cup of seeds from a fresh pumpkin
  • 1 tablespoon oil (I like to use avocado or olive oil)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon garlic powder

Instructions

Preheat oven to 300℉.

  1. Wash the seeds: Put the unwashed pumpkin seeds in a large bowl and fill it halfway with water. Use your hands to separate the pumpkin seeds from the stringy flesh and pumpkin gunk. Remove the pieces of pumpkin and discard or compost it. Strain the seeds into a colander and rinse them. Repeat until the seeds are clean and free of pumpkin.
  2. Dry them well: Lay the pumpkin seeds in a single layer on a clean kitchen towel or paper towels, and use another towel to pat them dry. Once the seeds are dry to the touch, it’s time to season them.
  3. Season the seeds: In a mixing bowl, stir the pumpkin seeds, oil, salt, and spices until the seeds are evenly coated. 
  4. Roast the pumpkin seeds: Arrange the seasoned pumpkin seeds in a single layer on a sheet pan. Bake at 300℉ for 40 minutes, stirring halfway through.
  5. Cool the seeds: Remove from the oven and cool completely. The seeds will crisp up as they cool.

Notes

Store at room temperature in an airtight container for up to one week.

Use this method for any variety of winter squash seeds!

Nutrition

Find it online: https://mandiofthemountains.com/roasting-pumpkin-seeds/