Sea Salt and Olive Oil Roasted Pumpkin Seeds

Sea Salt and Olive Oil Roasted Pumpkin Seeds

This is the absolute BEST WAY to make crispy, crunchy, salty, roasted pumpkin seeds. No need to shell them, they are delicious whole!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 20

boiling 10

Total Time 35

Servings cups

Calories 420kcal

Author Elizabeth Marek

Ingredients

2 cups pumpkin seeds
4 Tablespoons pink himalyan sea salt (plus more for sprinkling) or any kind of salt that you like
1 Tablespoon olive oil

Instructions

Preheat your oven to 400ºF
Remove your pumpkin seeds from the pumpkin with your hand or a spoon
Place the pumpkin seeds into a colendar and rinse with cool water to get all the pumpkin strings off
Measure the pumpkin seeds. You will need 2 cups of water for every half cup of pumpkin seeds and 1 Tablespoon of sea salt. I had two cups of pumpkin seeds so I used 8 cups of water and four Tablespoons of sea salt.
Add your salt to the water in a large pot and bring it to a boil
Add in your pumpkin seeds and boil them for 10 minutes. This softens the shells and makes the inside of the pumpkin seeds salty instead of just the outside.
Strain your seeds and spread them out onto a sheet pan with 1 Tablespoon of olive oil. Toss the seeds to coat them in the oil and then spread them out in an even layer. Sprinkle more sea salt on top.
Roast your pumpkin seeds for about 20 minutes or until they start to turn golden brown. Smaller seeds will need less time, larger seeds will take more time. Go by color of the seed, not by time.
Remove your seeds from the oven and let them cool before enjoying! You can keep these stored in a ziplock bag at room temperture for up to a week or 1-2 months in the fridge.

Video

Notes

You can use any type of pumpkin seed to roast

Let your pumpkin seeds cool down before you eat them

If your pumpkin seeds are still chewy after you've let them cool down, you can put them back into the oven for 5-10 minutes. You want them to be crunchy when they are done baking.

Store your pumpkin seeds for up to a week in a ziplock bag at room temperature or 2-3 months in the fridge.

Nutrition