Roasted Pumpkin Seeds Recipe
I make these roasted pumpkin seeds with pumpkin seeds, a little oil, paprika and salt, and they are ready in about 30 minutes. I love how simple they are to prepare after cutting open a fresh pumpkin. They are an easy snack that I enjoy baking every fall.
Ingredients
- 1 cup pumpkin seeds
- 2 tablespoons neutral-flavored oil
- 1 teaspoon sea salt
- ½ teaspoon paprika
Instructions
- Preheat the oven to 350°.
- Start by slicing the pumpkin in half with a long sharp knife. Be careful when doing this because pumpkins are firm and can take a little extra strength to cut through.
- Using a large enough scrape out all the pumpkin seeds and fibrous strings in the center of each half.
- Pick through and separate the seeds from the fibrous pumpkin strings.
- Thoroughly wash the pumpkin seeds under cold water removing and fibrous pumpkin strings.
- Dry the rinsed pumpkin seeds on paper towels, which takes about 10 minutes.
- Mix the pumpkin seeds with the oil, salt, pepper, and paprika until combined.
- Spread them out on a sheet tray lined with parchment paper and bake at 350° for 15 minutes.
- Every 5 minutes until they are done baking, move the pumpkin seed around so that they cook evenly.
- Let cool to room temperature and serve or store.
Notes
My best tip for this recipe is to dry the seeds completely before seasoning them. I take the extra few minutes to make sure they are not damp at all, because dry seeds roast consistently and give me that crisp shell we all want to snack on.
Rinse well: I rinse the seeds thoroughly to remove any fibers that can burn.
Stir often: I move the seeds every 5 minutes for even color and texture.
Use parchment: Use parchment paper to keep the seeds from sticking.
Cool fully: I let the seeds cool completely so they become even crispier.
Check doneness: I taste a seed at the 15 minute mark to decide if I want a deeper roast.
Make-Ahead: You can make these up to several days ahead of time.
How to Store: Cover in an air-tight container and store at room temperature for 10-14 days. These do not freeze.
Nutrition
Calories: 76kcalCarbohydrates: 1gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 291mgPotassium: 68mgFiber: 1gSugar: 0.1gVitamin A: 63IUVitamin C: 0.2mgCalcium: 4mgIron: 1mg