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Roasted pumpkin seeds

Roasted Pumpkin Seeds

These roasted pumpkin seeds are the perfect snack. You can even top a salad with them. Very nutritious as well.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb. Raw and Hulless Pumpkin Seeds
  • Olive Oil
  • Seasoning and Spices

Method
 

  1. Place your pumpkin seeds in a colander and rinse thoroughly. 
  2. Next, spread the seeds out on paper towels and allow to dry completely. I like to pat the seeds with the paper towels. Just make sure you get all of the moisture out. Otherwise, they won’t get as crispy.
  3. Once they are all dry, put them in a bowl. Drizzle olive oil on top. Less is more, here at this step.
  4. Now, sprinkle your favorite seasoning blend on top of the pumpkin seeds. Stir it all together.
  5. Line a cookie sheet with parchment paper and spread the pumpkin seeds out evenly.
  6. Bake at 300 degrees for 10 minutes. Once they are done roasting, allow to cool completely. 
  7. Store in a cool, dry place in an airtight container. They will last in the jar for about a week. You can also freeze them for 1-2 months.  

Notes

Seasoning Variations I used:
  • Garlic and Sea Salt
  • Cayenne Pepper, Smoked Paprika and Sea Salt