How to Roast Pumpkin Seeds
Learn How to Roast Pumpkin Seeds which are a MUST every year while carving pumpkins with the family! So simple and so many variations!
Ingredients
- 2 cups raw pumpkin seeds
- 1-2 tablespoons kosher salt more if desired
Instructions
- Oven: Preheat oven to 350 degrees F.
- Prep Seeds: Place pumpkin seeds in a colander and rinse thoroughly with water, trying to get all the pumpkin strings off of them. Drain as much as possible and then pour seeds onto a parchment-lined, rimmed baking sheet. Spread the clean seeds in a single layer on the parchment paper. If you have a lot of seeds you may need a second baking sheet.
- Season: Sprinkle generously with salt, add as much as you want. Option to add other spices or seasonings, if desired.
- Bake: Move the entire sheet pan to the preheated oven for 20 minutes, stirring halfway.
- Test & Serve: Taste, careful they are hot! If they don't feel crunchy enough for your liking, cook in additional 5 minute increments until they reach your desired "crunch" level and enjoy!
Notes
- Storage: Store these crispy pumpkin seeds on the countertop in an airtight container for several days.
- Mix it up: Feel free to experiment with this base recipe by adding: curry powder, chili powder, turmeric, garlic powder, chipotle powder (for a little bit of a kick) or any other seasonings you like! Get creative!
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