Roasted Pumpkin Seeds
Steps for how to roast pumpkin seeds. Save your pumpkin seeds and roast them in the oven for a healthy crunchy snack your family will love!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 6 servings
- 1 1/2 cups pumpkin seeds
- 6 cups water
- 3 tablespoons salt plus more, to taste
- 1 teaspoon olive oil
Separate pumpkin seeds from pumpkin pulp. Rinse in colander.
In a medium pot, bring 6 cups of water and 3 tablespoons of salt to a boil. Add the pumpkin seeds and boil for at least 10 minutes. Drain and spread to dry on a clean kitchen towel.
Brush a large rimmed baking sheet with olive oil. Add the seeds to the baking sheet and toss to lightly coat with the oil. Spread the seeds to a single layer and sprinkle with desired amount of salt.
Roast in the oven on the top rack until just starting to brown (do not toss). The roasting time can be anywhere from 5 to 15 minutes depending on the size of the seeds. Remove from oven and let cool completely.
It is important to keep the seeds in a single layer and not crowded to ensure they get crunchy. Overcrowding will result it a chewy seed. (Yuck!)
If you have more time, another method is to bake at 300°F for 20-25 minutes until golden.