Roasted Pumpkin Seeds

5 from 1 vote

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

Prep Time5

Cook Time20

Boiling10

Total Time35

Course: Appetizer, Snack

Cuisine: American

Servings: servings

Calories: 70kcal

Author: Liz Marek

Ingredients

2 Quarts Water For Boiling
4 Tablespoons Sea Salt For boiling
2 cups Pumpkin Seeds
1 teaspoon Sea Salt Or whatever seasoning 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 seeds in a colander and rinse with cool water to remove the pumpkin strings.
Add your salt to the water in a large pot and bring it to a boil
Add the pumpkin seeds and boil for 10 minutes. This softens the shells and seasons the inside of the seed, not just the outside.
Strain the seeds and dry them well with a paper towel.
Spread the seeds onto a baking sheet with the olive oil, tossing to coat evenly, then spread into a single 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!

Video

Notes

Ingredient notes: Any type of salt works for both the boiling water and the finishing sprinkle. Sea salt is a nice touch for color and mild flavor, but regular table salt is fine too.

Nutrition is calculated without the salt used in the boiling water, since nearly all of it is drained away. The seeds do absorb some sodium from the brine, so the actual amount will be a little higher than listed.

Pan options: Use a large pot for boiling since the seeds need room to move around, and a rimmed baking sheet for roasting so nothing rolls off in the oven.

Make-ahead and storage: These keep well for up to a week at room temperature in a ziplock bag, or 2-3 months in the fridge for longer storage.

Substitutions: Swap the olive oil for avocado oil, or for a sweet version, melted butter. Any salt you have on hand works in place of pink Himalayan sea salt.

Critical do-nots: Don't skip draining and drying the seeds well before roasting, that's the most common reason they turn out chewy. Don't skimp on the salt in the boiling water, under-salting the water means bland seeds. Don't walk away near the end of roasting, smaller seeds can burn fast.

Nutrition