Roasted Salted Pumpkin Seeds
Learn how to make salted and roasted pumpkin seeds with this easy and delicious recipe!
Servings: 16 servings
Calories: 26kcal
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon extra virgin olive oil
- kosher salt
Equipment
Instructions
- Preheat oven to 350° F (175° C).
- Separate pumpkin seeds from pulp, then spread on baking sheet in an even layer. Let dry for at least 30 minutes.
- Drizzle 1 cup pumpkin seeds with 1 tablespoon olive oil, then add salt to taste. Mix well. (I used ½ teaspoon Morton kosher salt. You can always add more salt after the seeds have baked.)
- Bake seeds, stirring every five minutes, until toasted and crisp (about 20 to 25 minutes).
- Let baked pumpkin seeds cool, then eat right away, or store in an airtight container. Enjoy!
Notes
Servings - This recipe makes 1 cup, or 16 servings (1 tablespoon each)
Scaling the Recipe - I've found that one medium pie / sugar pumpkin will yield about ½ to 1 cup seeds (depending on size), but you'll get many more from 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.
Baking Tips - For the tastiest, crunchiest seeds, spread the seeds in a single layer on your baking sheet (with a little space between the seeds). When roasting many seeds, use two sheet pans. And don't forget to stir the seeds every five minutes. Set your timer! Stirring helps them bake evenly, ensuring that each seeds get crispy.
Air Fryer - Cook the oiled and seasoned seeds at 350 for about ten to fifteen minutes, stirring every 5 minutes.
More - Check out the info before this recipe card for helpful tips, recipe variations, and more pumpkin seed recipes!
Nutrition
Calories: 26kcal
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