Description
Crispy roasted pumpkin seeds. Simple, salty, and wildly snackable. I roast a pan while the pumpkins cool. Then I toss a handful over soup or granola for crunch.
Ingredients
2 cups raw pumpkin seeds (from ~2 medium pumpkins or store-bought)
1 tbsp olive oil (or melted butter)
1 tsp fine sea salt
Optional – Chili-Lime: 1 tsp chili powder + 1/2 tsp lime zest
Optional – Garlic Herb: 1 tsp garlic powder + 1 tsp dried parsley
Optional – Cinnamon Sugar: 1 tbsp sugar + 1 tsp cinnamon
Optional – Parmesan Pepper: 1 tbsp finely grated parmesan + 1/4 tsp black pepper
Instructions
1. Preheat oven to 350°F. Line a sheet pan with parchment.
2. Rinse seeds in a colander. Pull off pulp. Pat very dry with towels.
3. Toss seeds with olive oil and salt in a bowl. Add your chosen seasoning.
4. Spread in a single layer on the pan.
5. Roast 20–30 minutes, stirring halfway, until golden and crisp.
6. Cool 10 minutes to finish crisping. Taste and adjust salt.
7. Store airtight up to 1 week; refrigerate 3 weeks; or freeze 3 months.
Notes
Dry seeds well. Moisture causes chewiness.
Don’t crowd the pan. Space helps even browning.
For soup toppers, roast plain, then season lightly so flavors don’t overpower.
Serving ideas: sprinkle over salads, blend into pumpkin seed butter, or fold into granola.
Nutrition
- Serving Size: 0.25 cup (about 30 g)
- Calories: 190
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg