Roasted Pumpkin Seeds
Learn how to make the BEST Baked Pumpkin Seeds with this easy recipe!
Servings: 16 servings
Calories: 26kcal
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon extra virgin olive oil
- kosher salt
- pepper
- other seasonings (optional)
Equipment
Instructions
- Preheat oven to 350° F (175° C).
- Separate pumpkin seeds from pulp, then transfer to a baking sheet. Let dry for at least 30 minutes.
- Drizzle seeds with olive oil, then sprinkle with salt, pepper, and other seasonings (if using) to taste. Mix well.
- Bake seeds, stirring every five minutes, until toasted and crisp (about 20 to 25 minutes).
- Let baked pumpkin seeds cool, then store in an airtight container until ready to eat. Enjoy!
Notes
Scaling the Recipe - One medium sugar / pie pumpkin will yield about one cup seeds, but you'll get a lot more out of a jack-o'-lantern style pumpkin. You can easily size this recipe up (or down), depending on how many seeds you have. Just double or triple the oil and add more seasoning.
Seasoning - You can season the seeds with salt and pepper or get creative! I used a combination of Smoked Paprika (½ teaspoon) and Garlic Powder (¼ teaspoon) when preparing this recipe. You'll find more ideas before this recipe card!
Baking Tips - For best results, roast the seeds in a single layer with a little space between them. If you're roasting lots of seeds, use two sheet pans instead of one. And make sure to stir the seeds every five minutes as they bake. This will help them cook evenly, ensuring that every seeds get crispy.
More Tips - Check out the tips above the recipe for seasoning ideas (everything from Cinnamon Sugar to Buffalo), cleaning tips, and more.
Nutrition
Calories: 26kcal
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