Roasted Pumpkin Seeds Recipe
Learn how to make roasted pumpkin seeds. This recipe tutorial includes the oven method for simple salt-roasted seeds, with ideas on different flavors!
Servings: 4 servings
Equipment
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon olive oil
- ½ teaspoon Kosher salt
Instructions
- Place pumpkin seeds in a colander and use your hands to agitate the pulp and fibers and remove from the seeds. Dry very well with a towel.
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- Place the seeds on the prepared sheet pan. Toss with the olive oil and salt to combine and bake until golden brown, about 40-45 minutes, stirring occasionally.
Video
Notes
- My Top Tip: Thoroughly dry the seeds. For the best results, you want your pumpkin seeds to be completely dry. Set them on a paper towel to dry for an hour or more. If you try to use paper towels to blot them, the seeds will just stick, so air drying is the easiest way.
- Storage: After roasting, cool completely. Store in an airtight container at room temperature for up to 2 weeks, in the fridge for up to 4 weeks, and in the freezer for up to 6 months.
Nutrition
Calories: 120kcal | Carbohydrates: 2g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 292mg | Potassium: 130mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 1mg
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