Ingredients
Scale
- 1 cup raw pumpkin seeds
- 2 tablespoons extra virgin olive oil, melted butter, or coconut oil
- 1 teaspoon kosher salt (adjust to taste)
- Optional seasonings: garlic powder, onion powder, paprika, cayenne pepper, black pepper, cinnamon, sugar, etc.
- Large bowl of water to soak seeds overnight (optional)
Instructions
- Remove the Seeds: Cut the top off the pumpkin and halve it. Using a large metal spoon, scrape out the guts and separate the seeds from the stringy pulp. Place seeds in a fine mesh strainer and rinse thoroughly under cold water.
- Prepare Seeds: Separate seeds from the pulp and rinse in a colander until clean. Pat dry with paper towels if skipping the soak.
- Soak the Seeds (Optional): Cover seeds with water and soak overnight to improve digestibility. Next day, drain and pat dry.
- Season Seeds: Toss dry seeds with oil and salt in a bowl. Add any optional seasonings and mix until evenly coated.
- Spread on Baking Sheet: Line a baking sheet with parchment paper and spread seeds in a single layer.
- Roast: Preheat oven to 350°F (175°C). Roast seeds for 20–30 minutes, stirring every 10 minutes, until golden brown and crunchy. Watch closely to avoid burning.
- Cool & Enjoy: Remove from oven and let cool completely — they’ll crisp up as they cool. Enjoy as a snack or as a topping for salads and soups.
- Store: Once cooled, store in an airtight container at room temperature for 1–2 weeks, refrigerate up to 1 month, or freeze up to 3 months.
Notes
- Dry seeds thoroughly before roasting to ensure maximum crispiness.
- Do not overcrowd the pan — roast in a single layer for even toasting.
- Stir seeds occasionally to prevent burning and ensure even color.
- Try sweet (cinnamon sugar, maple) or savory (garlic parmesan, smoked paprika) variations.
- If seeds lose their crunch, reheat at 300°F (150°C) for 5–7 minutes to revive.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Roasting