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Roasted Pumpkin Seeds Recipe

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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course appetizers
Servings 12 servings
Calories 205 kcal

what you'll need
  

  • 2 cups pumpkin seeds raw, from about 2–3 large pumpkins
  • 4 cups water plus 1 Tbsp salt
  • 1 Tbsp oil
  • salt additional if necessary

let's do it
 

  • Preheat oven to 300 degrees then coat baking sheet with cooking spray. Remove seeds from cavity of the pumpkins then remove as much of the fibrous strands from the seeds as possible. Place seeds along with salted water into a large saucepan then bring to a simmer over medium heat.
  • Let pumpkin seeds simmer for about 10 minutes, drain water then pat seeds dry with a paper towel or lint-free kitchen towel. Place seeds in a small mixing bowl, drizzle with oil of your choice then sprinkle with a little bit of desired salt and spices.
  • Spread pumpkin seeds in a single layer on prepared baking sheet then bake for about 40–45 minutes, stirring frequently until the seeds are lightly browned and dry.

One Last Thing

Simmering the seeds in salted water before roasting allows the salt to permeate the shell, seasoning the inside of the seed as well as the outside. It also helps achieve the crisp, crunchy texture you're looking for!

Nutrition

Calories: 205kcalCarbohydrates: 1gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gSodium: 328mgFiber: 1g
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