Roasted Pumpkin Seeds
User Reviews
5
Roasted Pumpkin Seeds
Description
Roasted Pumpkin Seeds transforms raw pumpkin seeds into a toasted snack using olive oil and kosher salt for seasoning. After cleaning and drying, the seeds are spread on a baking sheet and gently coated with olive oil spray, which helps the salt stick and promotes crispiness. The oven temperature is set at 325°F to allow the seeds to roast slowly, achieving an even golden color without burning. Regular stirring during roasting helps all seeds brown evenly. Once cooled, the seeds develop a satisfying crunch and mild savory flavor that highlights the natural nuttiness of pumpkin seeds.
The roasting process draws out moisture and concentrates flavor, resulting in seeds that are crunchy rather than chewy. These seeds can be eaten alone as a snack, or added to salads, soups, or grain bowls for texture and nutrition. They can also be tossed with spice blends after roasting for variety, including sweet cinnamon sugar mixtures, smoky barbecue, or spicy chili lime coatings.
For best results, drying the seeds completely before roasting is important to achieve crispiness. Leaving them to air dry for several hours or overnight improves texture. Roasting times can be adjusted to preference, with longer roasting yielding crunchier seeds. They should be cooled on the tray after roasting to allow them to crisp up further before storing or serving.
Ingredients
- pumpkin seeds from 1 pumpkin (about 1 1/2 cups, fresh
- olive oil spray form
- kosher salt (to taste)
Instructions
- Remove the seeds from the pumpkin and separate them from the stringy pulp and rinse the seeds in a colander under cold water. Try to remove any remaining pumpkin residue.
- Spread the seeds out on a towel and pat dry. Allow them to air-dry for a few hours or overnight. This will help in achieving a crispy result.
- Preheat the oven to 325F.
- Spread the seeds out evenly on a sheet pan and spritz all over with olive oil, season with salt, to taste.
- Roast the seeds in the preheated oven for 25 to 35 minutes, or until golden brown. Make sure to stir or shake the tray every 5 minutes to ensure even roasting and to prevent burning. For crispier seeds, leave them more time.
- Once done, remove from the oven and let them cool on the baking sheet. The seeds will become crunchier as they cool.
Notes
- Dry the pumpkin seeds thoroughly before roasting to achieve the best crispness.
- Shake or stir the seeds every 5 minutes during roasting to ensure even browning and prevent burning.
- After roasting, toss seeds with various seasoning blends for additional flavors, such as cinnamon sugar, pumpkin pie spice, or chili lime.
- If a crunchier texture is desired, roast seeds longer than 35 minutes, monitoring closely to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1/4 cup | |
| Calories | 72kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 3.1g | 5% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 92mg | 4% |
| Fiber | 0.4g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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