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Easy Oven-Roasted Pumpkin Seeds Recipe: Best with Sea Salt

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A simple, foolproof recipe for perfectly crunchy oven-roasted pumpkin seeds with sea salt. This last-minute potluck winner is quick, easy, and made with just three ingredients.

Ingredients

Scale
  • 1 ½ cups fresh raw pumpkin seeds (from a medium pumpkin)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon fine sea salt

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Separate the seeds from the pumpkin guts. Scoop seeds and pulp into a large bowl, fill with cold water, and use your hands to separate seeds from pulp.
  3. Rinse the seeds in a colander under cold running water, removing any remaining pumpkin flesh.
  4. Dry the seeds thoroughly by spreading them on a clean kitchen towel or paper towels. Pat dry and let air dry for about 10 minutes.
  5. In a medium mixing bowl, combine the dried seeds, olive oil, and sea salt. Toss until evenly coated.
  6. Spread the seasoned seeds in a single layer on a parchment-lined baking sheet.
  7. Roast for 10 minutes, then stir the seeds. Return to the oven and roast for another 10-15 minutes, until golden brown and fragrant.
  8. Check for doneness: seeds should be dry, lightly browned, and sound hollow when tapped. Let one cool and taste for crunchiness.
  9. Remove from oven and let the seeds cool completely on the baking sheet (about 10-15 minutes).
  10. Transfer to a bowl and serve, or store in an airtight container.

Notes

Dry seeds thoroughly for maximum crunch. Stir halfway through roasting for even browning. For a more intense salt hit, add extra salt after roasting. Store in an airtight container at room temperature for up to 2 weeks. Re-crisp in a 300°F oven for 3-5 minutes if they lose crunch.

Nutrition

Keywords: pumpkin seeds, roasted pumpkin seeds, sea salt pumpkin seeds, easy snack, fall recipe, Halloween snack

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