Ingredients
Equipment
Method
- Preheat oven to 300°F (150°C).
- Scoop out pumpkin seeds and stringy pulp into a large bowl after carving your pumpkin.
- Fill the bowl with cool water to loosen the seeds from the pulp.
- Use your hands to swish the seeds around, separating them from the stringy bits. Skim off the floating pulp.
- Transfer the seeds to a colander and rinse them thoroughly under cold running water until all the pulp is gone.
- Spread the cleaned seeds in a single layer on a clean kitchen towel or paper towels and pat them very dry. Let them dry for at least 30 minutes, or an hour.
- In a bowl, toss the dried pumpkin seeds with the olive oil and salt until every seed is lightly coated.
- If using any additional seasonings, add them now and toss well to combine.
- Spread the seasoned pumpkin seeds in a single layer on a baking sheet lined with parchment paper, avoiding overcrowding the pan.
- Roast for 45 minutes to 1 hour, or until the seeds are golden brown and crispy, stirring every 15-20 minutes to ensure even roasting.
- Once roasted, remove the baking sheet from the oven and let the seeds cool completely on the pan.
Notes
To keep your Roasted Pumpkin Seed Snack fresh and crunchy, store them in an airtight container at room temperature for up to a week. If they lose their crispness, re-crisp them in a 300°F (150°C) oven for a few minutes. For flavor variations, try cinnamon sugar, honey roasted, pumpkin pie spice, chili lime, rosemary garlic, buffalo ranch, or jalapeño cheddar.