Description
Learn the foolproof method for roasting pumpkin seeds oven style to achieve golden crunch and maximum flavor. This zero-waste recipe transforms pumpkin guts into a nutritious, protein-packed fall snack.
Ingredients
Scale
- Essential Ingredients:
- Pumpkin seeds from one medium pumpkin (1–2 cups)
- 1½ teaspoons salt (for boiling water)
- 1 tablespoon olive oil, avocado oil, or melted butter
- Seasonings of choice (savory or sweet)
- Substitution Options:
- Use avocado oil for higher heat tolerance
- Swap table salt with sea salt, kosher salt, or garlic salt
- Try curry powder, pumpkin spice, shawarma seasoning, or maple syrup
Instructions
- Harvest and clean seeds from pumpkin. Rinse thoroughly.
- Boil seeds in salted water for 10 minutes.
- Drain and pat completely dry with paper towels.
- Toss seeds with oil and chosen seasonings until evenly coated.
- Spread in a single layer on parchment-lined baking sheet.
- Roast at 325°F (160°C) for 15–20 minutes, stirring halfway.
- Cool at least 15 minutes to achieve peak crispiness.
Notes
Always dry seeds thoroughly before roasting for maximum crunch. Use single baking layers to prevent steaming.
- Prep Time: 15-20 minutes
- Cook Time: 15-20 minutes
- Category: Snack
- Method: Oven Roasted
- Cuisine: Fall Seasonal
Nutrition
- Serving Size: 1/4 cup
- Calories: 94
- Sugar: 0g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1.8g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasting pumpkin seeds oven, roasted pumpkin seeds, crispy pumpkin seeds, fall snack, healthy halloween snacks