Roasted Pumpkin Seeds
Freshly roasted pumpkin seeds are a fall favorite. These crunchy little seeds are great are their own, added to salads or on top of roasted vegetables. Easily customize them each time by changing out the seasonings.
As someone who loves a bowl of crunchy chips, roasted pumpkin seeds are a close second. They deliver that similar crunchy/salty texture and flavor combo, but they also have protein and other nutrients for a more filling snack option.
Ingredients
- pumpkin seeds – from either a small sugar/pie pumpkin or a larger carving pumpkin
- olive oil – helps the salt and other seasonings stick
- salt – essential for flavor
- seasonings (optional)
How to Roast Pumpkin Seeds
Remove the seeds. (If using a sugar pumpkin, cut the pumpkin in half. If using a larger carving pumpkin, cut a hole around the stem and remove it.) Scoop out the seeds and the majority of the stringy bits and add to a colander in the sink.
Rinse and pat dry. Run water over the seeds and discard the stringy bits. Shake off as much excess water off the seeds as you can and then pat them dry with a clean kitchen towel (the drier the better for crispiness).
Season. Add the seeds to a baking sheet and toss with just enough olive oil to coat the seeds, salt, and any additional seasonings.
Bake. Spread the seeds out into an even layer on the baking sheet and roast 15-20 minutes, stirring every 5 minutes to prevent burning and for even crisping.
Let cool. Let the pumpkin seeds cool down before enjoying and storing them.
Seasoning Ideas
Lightly salted roasted pumpkin seeds are delicious, but sometimes we want something a little extra. Try out these different flavor combos:
- taco: taco seasoning + salt
- chocolatey: cocoa powder + coconut sugar + pinch of salt
- churro: ground cinnamon + organic cane sugar + pinch of salt
- sweet & salty: granulated sugar + salt
How to Use Roasted Pumpkin Seeds
Roasted pumpkin seeds add a nice textural element when topped on these foods:
- Salads: massaged kale salad, simple butter lettuce salad, fennel salad, or roasted brussels sprouts salad
- Roasted veg: maple and miso roasted carrots or hasselback butternut squash
- Breakfast: Chia pudding or oatmeal
- Toast: ricotta toast with roasted grapes
- Tacos: roasted cauflilower tacos
Helpful Tips
HOW TO STORE PUMPKIN SEEDS
Store in an airtight container at room temperature for up to 1 month. If you still have any left after a month, place them in the fridge for up to 3 months.
LIKE THEM SUPER CRISPY?
Bake them closer to the 20-minute mark or longer (keeping a careful eye so they don’t burn) and remember that they will also crisp up as they cool.
More Recipes You’ll Love
- Dairy-Free Banana Bread
- Ultra Creamy Roasted Red Pepper Hummus
- Homemade Peanut Butter M&M’s
- DIY trail mix
Roasted Pumpkin Seeds
Ingredients
- pumpkin seeds
- olive oil
- salt
- seasoning (optional) see notes for ideas
Instructions
- Preheat the oven to 350°F.
- Remove the seeds. (If using a sugar pumpkin, cut the pumpkin in half. If using a larger carving pumpkin, cut a hole around the stem and remove it.) Scoop out the seeds and the majority of the stringy bits and add to a colander in the sink.
- Rinse and pat dry. Run water over the seeds and discard the stringy bits. Shake off as much excess water off the seeds as you can and then pat them dry with a clean kitchen towel (the drier the better for crispiness).
- Season. Add the seeds to a baking sheet and toss with just enough olive oil to coat the seeds, salt, and any additional seasonings.
- Bake. Spread the seeds out into an even layer on the baking sheet and roast 15-20 minutes, stirring every 5 minutes to prevent burning and for even crisping.
- Let cool. Let the pumpkin seeds cool down before enjoying and storing them.
Notes
- taco: taco seasoning + salt
- chocolatey: cocoa powder + coconut sugar + pinch of salt
- churro: ground cinnamon + organic cane sugar + pinch of salt
- sweet & salty: granulated sugar + salt