How to Roast Pumpkin Seeds
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5
How to Roast Pumpkin Seeds
Description
How to Roast Pumpkin Seeds begins with soaking raw, white, uncooked pumpkin seeds overnight in a saltwater solution. This pre-soak cleanses the seeds and enhances their texture after roasting. After rinsing and thoroughly drying the seeds, they are spread in a thin, even layer on a baking sheet. Olive oil and kosher salt are applied evenly by hand to coat the seeds, adding flavor and aiding crispness.
The seeds are roasted at 375°F for a light baking sheet or 350°F for a dark one, taking care to toss them every 5 to 7 minutes. This regular turning ensures uniform browning and crunch without burning. Once the seeds are evenly browned and crispy, they are removed from the oven and can be eaten warm.
Extra tips include adjusting oil and salt quantities to taste per cup of seeds and noting that smaller seeds or well-dried seeds roast faster. For storage, keep them in an airtight container at room temperature for up to a week or refrigerate for up to two months.
Ingredients
- 4 cups pumpkin seeds white, uncooked
- 4 Tablespoons olive oil equal to 1/4 cup
- 2 Tablespoons kosher salt
Instructions
- Soak your seeds: For every 1 cup of seeds add: 2 cups of water + 1/2 Tablespoon salt. Soak overnight.
- Preheat oven to 375° for a light baking sheet (which is ideal). Or 350° for a dark baking sheet.
- Rinse thoroughly and pat completely dry. Add to the baking sheet.
- Drizzle lightly with olive oil and sprinkle with salt. Use your hands to toss and coat evenly.
- Spread out in a single, even layer. Bake for 15-25 minutes, pulling every 5-7 minutes or so to toss them for even browning. Remove from the oven once evenly browned and crispy.
- Serve them warm!
- Storage: Store in an airtight container at room temperature for up to a week or in the fridge for up to 2 months.
Notes
- Seeds dry faster if left out overnight after soaking; watch them closely when roasting.
- Toss seeds every 5 minutes during roasting to ensure even crisping and prevent burning.
- Use about 1 tablespoon olive oil and 1 to 2 teaspoons salt per cup of pumpkin seeds for proper coating.
- The recipe yields approximately 4 cups of roasted seeds.
- Store the finished seeds in an airtight container at room temperature for up to one week or refrigerate for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Calories | 677kcal | 34% |
| Carbohydrates | 17g | 6% |
| Protein | 35g | 70% |
| Fat | 58g | 89% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 23g | 135% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Sodium | 302mg | 13% |
| Potassium | 930mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 61mg | 6% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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