Description
Roasted Pumpkin Seeds are a crispy, savory snack made from pumpkin or squash seeds, seasoned and baked until golden. Perfect for fall, they’re easy to customize with your favorite spices and great as a snack or salad topper.
Ingredients
- 1 cup pumpkin seeds
- 1/2 teaspoon extra-virgin olive oil
- 1/4 teaspoon sea salt
- Chili powder, for sprinkling (optional)
Instructions
- Scoop seeds from pumpkin or squash and place in a bowl of water to separate them from pulp.
- Rinse seeds in a colander and remove any remaining pumpkin bits.
- Spread seeds on a kitchen towel and dry thoroughly.
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Toss dried seeds with olive oil and salt in a small bowl.
- Spread seeds in a single layer on the baking sheet and roast for 35–45 minutes, stirring halfway through, until golden and crisp.
- Sprinkle with chili powder (if using) before serving.
Notes
- Dry seeds thoroughly before roasting to ensure crispiness.
- Try flavor variations like cinnamon sugar, garlic rosemary, or smoked paprika.
- Smaller seeds from other squash varieties may cook faster—check at 30 minutes.
- Re-crisp leftover seeds by baking at 300°F for 5 minutes.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
