Roasted Pumpkin Seeds
15m prep 20m cook 1h ready
Roasted pumpkin seeds are a crunchy, savory snack made from fresh pumpkin seeds. They are tossed with olive oil and salt, then baked until golden and crisp.
Nutrition (per serving, estimated)
Estimated based off 1 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 0.03 mg
- Iron: 0.02 mg
- Magnesium: 0 mg
- Phosphorus: 0 mg
- Potassium: 0.03 mg
- Zinc: 0 mg
Let's Cook
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Step 1.
Heat oven to 250°F. Cut open the pumpkin and scoop out the seeds and pulp into a bowl.
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Step 2.
Transfer the seeds and pulp to a large bowl of water. Spoon out the loose seeds that float, then separate the remaining seeds from the pulp by hand. Discard the pulp. You should have about 2 cups of seeds.
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Step 3.
Transfer the seeds to a colander and rinse under cold water. Drain well, then pat dry with clean dishtowels.
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Step 4.
Spread the cleaned seeds in a single layer on a baking sheet. Bake at 250°F until dry, about 1 hour. Check occasionally; the seeds should feel dry to the touch.
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Step 5.
Increase oven temperature to 350°F. Toss the dried seeds with olive oil and season with salt. Spread them back on the baking sheet and roast, tossing occasionally, until golden brown and crisp, about 20 minutes. Let cool completely before serving.
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