These Salt and Vinegar Pumpkin Seeds are a fun twist on your favorite fall snack! The crispy roasted seeds are super easy to make, and their tangy, salty flavor is simply irresistible. Make a batch today!
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Ginnie's Take
Calling all potato chip fans, this recipe is for you! Each fall, I enjoy experimenting with different pumpkin seed flavors, and these scrumptious Salt and Vinegar Pumpkin Seeds have quickly become a favorite! Just like your fave chips, they have a tangy, salty flavor that's so delicious. And they are so fun and easy to make, too!
Why You'll Love This Recipe
- Tart + Salty Flavor - If you love salt and vinegar potato chips, you won't be able to resist these mouthwatering roasted pumpkin seeds. They taste just like the chips. So delish!
- Easy to Make - These crunchy roasted seeds are super simple to make with just a few basic ingredients.
- Perfect Fall Snack - This recipe makes the perfect fall snack, so make sure to save the seeds the next time you carve a pumpkin!
Jump to:
Ingredients
You need just four basic ingredients for this easy fall snack:
- Seeds - You can use the seeds from jack-o'-lantern style pumpkins or smaller pie / sugar pumpkins. And the recipe is easy to adapt depending on how many seeds you have.
- Vinegar - This recipe uses distilled white vinegar, although white wine vinegar will also work. Tip: Make sure you are using food-grade distilled white vinegar, not the kind meant for cleaning.
- Salt - For the best flavor, I recommend using kosher salt or sea salt.
- Olive Oil - You will need extra virgin olive oil to roast the seeds.
This recipe is naturally nut free, vegetarian, vegan, dairy free, and gluten free, so all your family and friends can enjoy it!
You'll Also Need
Grab a sharp knife to carve the pumpkin, a medium saucepan to cook the seeds, and a large baking sheet to roast them.
How to Make Salt and Vinegar Pumpkin Seeds
Oven Roasted Pumpkin Seeds with Salt and Vinegar seasoning are surprisingly easy to make! You'll find a detailed recipe card below, but here's a quick overview of the steps:
- Clean pumpkin seeds. Start by removing the seeds from the pulp. Brush off any hanging seeds, then gently squeeze the pulp to remove the remaining seeds.
- Cook seeds in vinegar. Add the pumpkin to a saucepan, along with the vinegar. Bring to a boil, then simmer for a few minutes. Let the seeds cool in the vinegar, then drain.
- Dry seeds. Spread the vinegar-infused seeds in a single layer on a baking sheet, then let dry.
- Mix with oil and salt. After drying them, drizzle the seeds with olive oil and sprinkle with salt. Mix well.
- Bake. Roast the seeds, stirring every five minutes (set your timer!), until they're browned and crisp.
Okay, time to try your homemade Salt and Vinegar Pumpkin Seeds. You are a going to love their tangy, salt, irresistible flavor!
Variations
For the most authentic flavor, I recommend using the exact ingredients in the recipe card. However, it's fine to make a few minor changes:
- Oil - Replace the olive oil with a neutral cooking oil, such as canola, vegetable, or avocado.
- Vinegar - Swap out the distilled white vinegar for white wine vinegar.
- Air Fryer - Make this recipe with your air fryer. Check out my Air Fryer Pumpkin Seeds recipe for helpful tips.
- Winter Squash Seeds - Instead of pumpkin seeds, use butternut squash, acorn squash, or delicata squash seeds to make Roasted Squash Seeds.
Storage
Store these Salt and Vinegar Roasted Pumpkin Seeds at room temperature in an airtight container. They will stay fresh for about two weeks.
Related Recipes
If you enjoyed these zesty seeds, try my classic Roasted and Salted Pumpkin Seeds, unique Pickle Pumpkin Seeds, or Roasted Pepita Seeds next! And you'll love these other variations, too:
- If you're looking for a simple, classic recipe, check out my Oven Roasted Pumpkin Seeds recipe. It's filled with helpful tips and seasoning ideas!
- Garlic lovers, these Garlic Pumpkin Seeds and Garlic and Parmesan Pumpkin Seeds are for you. Try both, then let me know your fave.
- Like things spicy? Then don't miss my Spicy Pumpkin Seeds and these Sweet and Spicy Roasted Pumpkin Seeds.
- If you're craving something sweet, you'll love my Cinnamon Sugar Pumpkin Seeds, Pumpkin Spice Seeds, and Honey Pumpkin Seeds.
- Looking for other creative seasoning ideas? Try my Ranch Flavored Pumpkin Seeds, Cajun Flavored Pumpkin Seeds, or these Old Bay Flavored Pumpkin Seeds!
Frequently Asked Questions (FAQs)
No, you do not need to soak pumpkin seeds before roasting them. Some recipes say this makes the seeds easier to digest, but soaking just adds extra time, and it isn't necessary for most people.
Roasted pumpkin seeds are a nutritious snack. According to the Cleveland Clinic, they contain protein, antioxidants, minerals, healthy fats, and have other benefits, too. Of course, you should enjoy all seeds and nut in moderation.
While pumpkin seeds can technically be eaten raw, they taste much better when roasted. You can roast seeds by mixing them with olive oil, and then seasoning them with salt and other spices to taste. Bake the seeds at 350 degrees, stirring every five minutes, until they're crunchy and toasted.
The fastest way to clean pumpkin seeds is to grab a small amount of pulp, then brush off any hanging seeds. Next, gently squeeze the pulp to remove any remaining seeds. Repeat this process with the remaining pulp. Unless there's a lot of pulp clinging to the seeds, you do not need to wash them.
If your pumpkin seeds are still chewy after roasting, you haven't baked them long enough. Return the seeds to the oven, then continue roasting them until they are crunchy throughout. Make sure to stir the seeds every five minutes as they bake, and taste them during the cooking process so you know when they're crisp.
Cleaned pumpkin seeds can sit out for a few hours, or even overnight, before roasting. And you need to dry the seeds' exterior before baking anyway! If you can't roast the seeds right away (or don't have time to clean them), transfer the seeds to an airtight container, then refrigerate them.
Roasted pumpkin seeds have mildly nutty flavor. They'll taste like whatever spices you've seasoned them with.
Pumpkin seeds (from jack-o'-lanterns and pie pumpkins) and pepitas come from different types of pumpkins. Pepita seeds are green, and pumpkin seeds have a white / creamy color, and pepitas have no hull. Because they're hull-free, pepitas are more tender and less chewy than other pumpkin seeds.
Salt and Vinegar Pumpkin Seeds
Ingredients
- 1 ½ cups distilled white vinegar
- 1 cup raw pumpkin seeds (cleaned)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt (or sea salt)
Equipment
- Medium Pot
Instructions
- Combine 1 ½ cups distilled white vinegar and 1 cup pumpkin seeds in a medium pot. Bring to a boil, then reduce heat to a simmer, and cook for 5 minutes.
- Remove saucepan from heat, then let pumpkin seeds cool for about 10 minutes.
- Drain seeds in a fine mesh strainer, then spread on a baking sheet in a single layer. Let pumpkin seeds dry for at least one hour before proceeding.
- Preheat oven to 350°F (175°C).
- When ready to bake, drizzle pumpkin seeds with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt (or to taste). Mix well, then spread in a single layer on baking sheet.
- Roast seeds, stirring every five minutes, until they're toasted and crispy (about 20 to 25 minutes).
- Taste seeds, then season with additional salt to taste (if needed).
- Let seeds cool, then eat. Enjoy!
Notes
Nutrition
