Salt and Vinegar Pumpkin Seeds
Learn how to make the best roasted pumpkin seeds seasoned with salt and vinegar, just like your favorite chips!
Servings: 16 servings
Calories: 27kcal
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
Servings - This recipe makes 1 cup, which equals 16 servings (1 tablespoon each)
Vinegar - Make sure to use food grade vinegar from the cooking aisle, not vinegar meant for cleaning. White wine vinegar will also work.
Salt - Use a high quality kosher salt or sea salt for the best flavor.
Scaling the Recipe - One medium pie / sugar pumpkin will yield about ½ to 1 cup seeds, and but you'll get many more from a large jack-o'-lantern style pumpkin. You can easily size this recipe up (or down), depending on how many seeds you have. Just measure the seeds, then adjust the amount of vinegar, oil, and salt accordingly.
Baking the Seeds - For the tastiest, crunchiest seeds, spread the seeds in a single layer on the baking sheet. And when roasting lots of seeds, use two sheet pans. Don't forget to stir the seeds every five minutes (set your timer). It helps the seeds bake evenly, ensuring they're all crispy.
Air Fryer - Cook the oiled and seasoned seeds at 350°F (175°C) for about ten to fifteen minutes, stirring every 5 minutes.
More - Make sure to read the info before this recipe card for helpful tips, recipe variations, and other pumpkin seed recipes!
Nutrition
Calories: 27kcal
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