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Roasted Pumpkin Seeds Recipe: Crunchy Oven-Baked Snack

Roasted Pumpkin Seeds

Crunchy, oven-roasted pumpkin seeds seasoned with olive oil, salt and spices, made from the seeds scooped out of a fresh pumpkin.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 180
Ingredients Method

Ingredients
  

  • 2 cups fresh pumpkin seeds cleaned of pulp
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper

Method
 

  1. Scoop out the seeds: Pull the pumpkin seeds from the center of the pumpkin with your hands, separating them from the stringy pulp as you go.
  2. Rinse the seeds: Place the seeds in a colander and rinse under cool running water, rubbing them gently to remove remaining pulp and strings.
  3. Dry thoroughly: Spread the rinsed seeds on a clean kitchen towel and let them air dry for 20 to 30 minutes, or pat dry with paper towels. Dry seeds are essential for crisping instead of steaming in the oven.
  4. Preheat the oven: Preheat your oven to 325°F and line a baking sheet with parchment paper for easy cleanup.
  5. Season the seeds: In a mixing bowl, toss the dried seeds with olive oil, salt, garlic powder, smoked paprika and black pepper until every seed is evenly coated and glossy.
  6. Spread in a single layer: Arrange the seasoned seeds in a single layer on the prepared baking sheet, leaving space between them so they roast rather than steam.
  7. Roast until golden: Bake for 20 to 25 minutes, stirring once halfway through, until the seeds turn golden brown and smell toasted and nutty.
  8. Cool before serving: Remove the pan from the oven and let the seeds cool on the baking sheet for about 10 minutes; they will crisp up further as they cool.
  9. Store or serve: Serve the roasted pumpkin seeds warm or at room temperature, or transfer to an airtight container once fully cooled.