Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

Crispy, oven-toasted pumpkin seeds seasoned simply with olive oil and salt.

Total 2 hr Makes 2 cups Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Raw pumpkin seeds are rinsed clean of pulp, dried, then tossed with oil and salt before a slow roast that leaves them crunchy and golden. A simple snack for fall, perfect for using up seeds scooped from a jack-o'-lantern or baking pumpkin, and easy to season to taste.

Ingredients

  • 2 cups raw pumpkin seeds, scooped from pumpkin and separated from pulp
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt

Method

  1. Place the raw pumpkin seeds in a colander and rinse under cold water, rubbing them with your fingers to remove any clinging pulp and strings.

  2. Spread the rinsed seeds in a single layer on a clean kitchen towel or paper towels and let them air-dry for 1 hour.

  3. Preheat the oven to 300°F (150°C).

  4. Transfer the dried seeds to a bowl and toss with the olive oil and salt until evenly coated.

  5. Spread the seasoned seeds in a single layer on a rimmed baking sheet.

  6. Bake, stirring every 10 minutes, until the seeds are golden brown and crisp, 25 to 30 minutes.

  7. Remove from the oven and let the seeds cool completely on the baking sheet before serving or storing in an airtight container.

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    Toasted Pumpkin Seeds

    Raw pumpkin seeds are rinsed clean of pulp, dried, then tossed with oil and salt before a slow roast that leaves them crunchy and golden. A simple snack for fall, perfect for using up seeds scooped from a jack-o'-lantern or baking pumpkin, and easy to season to taste.

    2 hr 2 cups 95 cal

    Ingredients

    • 2 cups raw pumpkin seeds, scooped from pumpkin and separated from pulp
    • 1 tablespoon olive oil
    • 3/4 teaspoon salt

    Method

    1. 1

      Place the raw pumpkin seeds in a colander and rinse under cold water, rubbing them with your fingers to remove any clinging pulp and strings.

    2. 2

      Spread the rinsed seeds in a single layer on a clean kitchen towel or paper towels and let them air-dry for 1 hour.

    3. 3

      Preheat the oven to 300°F (150°C).

    4. 4

      Transfer the dried seeds to a bowl and toss with the olive oil and salt until evenly coated.

    5. 5

      Spread the seasoned seeds in a single layer on a rimmed baking sheet.

    6. 6

      Bake, stirring every 10 minutes, until the seeds are golden brown and crisp, 25 to 30 minutes.

    7. 7

      Remove from the oven and let the seeds cool completely on the baking sheet before serving or storing in an airtight container.