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Easy Oven-Roasted Pumpkin Seeds with Sea Salt

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Crispy, golden, and perfectly salted, these oven-roasted pumpkin seeds are the ultimate quick snack. A simple boiling step ensures they’re crunchy all the way through, not chewy.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds (from a pumpkin)
  • Water (enough to cover seeds)
  • 1 tablespoon sea salt (for boiling), plus extra for sprinkling
  • 1 tablespoon olive oil (or melted butter/avocado oil)
  • Optional: garlic powder, smoked paprika, cayenne pepper

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Separate seeds from pumpkin pulp; rinse in a colander with cool water, removing most stringy bits.
  3. Bring a small pot of water to a boil; add 1 tablespoon sea salt and stir to dissolve.
  4. Add seeds to boiling water; boil for exactly 10 minutes.
  5. Drain seeds in a colander; spread on a clean kitchen towel or paper towels and pat very dry.
  6. Transfer dried seeds to a mixing bowl; add 1 tablespoon olive oil and a generous pinch of sea salt. Toss to coat.
  7. Spread seeds in a single layer on a rimmed baking sheet (lined with parchment paper if desired).
  8. Roast for 10 minutes; remove pan, shake, and rotate front to back.
  9. Roast for another 5–10 minutes, checking at 5 minutes, until golden brown and fragrant.
  10. Let seeds cool completely on the baking sheet (10–15 minutes) before serving.

Notes

Don’t skip the boiling step—it ensures crispy seeds. Dry seeds thoroughly before roasting to avoid steaming. Watch the oven closely during the last 5 minutes to prevent burning. Let seeds cool completely for maximum crunch.

Nutrition

Keywords: pumpkin seeds, roasted pumpkin seeds, easy snack, fall recipe, healthy snack, gluten-free, low-carb

Find it online: https://freshforkful.com/easy-oven-roasted-pumpkin-seeds-with-sea-salt/