Roasted Pumpkin Seeds

Yield 1 cup
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1 cup fresh pumpkin seeds

1 tablespoon olive oil

1 teaspoon kosher salt


Separate the seeds of the pumpkin from its stringy pulp. Place the seeds in a large bowl filled with cold water; the seeds will float to the top. Skim them out with your hands, pulling away any slime that’s stuck on the seeds. Shake the seeds in your hand to get rid of any excess water, and transfer them to a lightly oiled baking sheet. Don’t blot them with paper towels; the seeds will stick.

Heat the oven to 350° Fahrenheit. Roast the seeds until they’re dry and tacky, about 5 minutes.

Remove baking sheet from oven. Drizzle the seeds with the olive oil and sprinkle with 1 teaspoon salt. Toss to coat, and spread into a single even layer. Return seeds to oven and bake, stirring occasionally, until light golden brown, 25 to 30 minutes. Let cool before serving.

Ingredients used in this recipe