Crispy Roasted Pumpkin Seeds Recipe

Let me tell you about these Crispy Roasted Pumpkin Seeds. Suppose you’ve ever found yourself staring at a pile of pumpkin guts wondering if there’s a glorious aftermath to all that scooping and carving. In that case, you’re going to love what comes next. They’re crunchy, savory, and stop-the-show delicious. Plus, there’s something ridiculously satisfying about turning what others might toss into a super snack. Magic and waste-not vibes all in one bowl – how can you resist?

I gotta let you in on a little behind-the-scenes. Whenever I tackle a pumpkin, my husband couldn’t care less about the gushing orange guts, but he lights up like it’s Christmas morning when the roasted seeds come out of the oven. It’s become our little autumn ritual—like, I can’t even carve a pumpkin without him asking “Are you doing the seeds?” Even the kids jump on board, which is saying something since they’re usually more into candy than seeds. No joke, there are literal happy dances in my kitchen when these come out golden and crispy. Makes the mess of pumpkin carving totally worth it.

Why You’ll Love This Crispy Roasted Pumpkin Seeds Recipe

– Remember that satisfying crunch from your last autumn stroll? It’s here, in seed form.
– Perfect for those “I eat all the snacks” moods. Trust me, been there.
– Turns pumpkin leftovers into edible gold—less waste, more yum.
– Snack game changer—great for munching or topping salads if you’re feeling fancy.

How to Make It

Alright, buddy, here we go. Start by going full Jack-O-Lantern and scoop out all those seeds. Warning: slime factor is high, but you’re tough—you’ve got this. Rinse them off like you’re washing a very delicate load of laundry. Should there be weird looks from your family for seed-washing, ignore and carry on.

Once clean (ish), pat them dry. You want them pretty dry so they get all crisp-tastic. Toss them in olive oil, salt, and whatever spices you’re feeling. Bake them until they’re golden brown, turning over as haphazardly as you like halfway through. Pull them out, let them cool if you can wait that long, and dive in.

Ingredient Notes

– Pumpkin Seeds: These little guys are the stars. And no, don’t skip on washing them. Guts don’t roast as well.
– Olive Oil: Keeps things crispy. Go rogue here, but not too rogue, if you get me.
– Salt: Yes, do this. I once forgot it, and we shed a collective tear.

Recipe Steps:

1. Preheat the oven to 300°F (a bit more forgiving than 350°F for these).
2. Scoop out your pumpkin seeds and separate from the gloop.
3. Rinse seeds thoroughly and pat dry.
4. Toss with olive oil, salt, and your choice of spices.
5. Spread in a single layer on a baking sheet.
6. Bake for 45 minutes, stirring every 15 minutes until golden.

What to Serve It With

Tips & Mistakes

– Don’t try to hurry the drying or roasting process. Soggy seeds are sad seeds.
– Experiment with flavors: cinnamon sugar, cayenne pepper – let your spice cabinet guide you.

Storage Tips

Once cool (if any make it to this stage), store them in an airtight container. They’re good for a few days but disappear long before. Cold seeds? Surprisingly awesome. For breakfast? I’m not judging.

Variations and Substitutions

You can get wild here. Sub in avocado oil if you’re out of olive. Or use whatever seasoning packet you have lying around—taco, ranch, you name it. One time, I even used stevia and cinnamon cause the sugar vanished. It wasn’t half bad!

Frequently Asked Questions

Crispy Roasted Pumpkin Seeds Recipe

Enjoy these crunchy, flavorful crispy roasted pumpkin seeds as a healthy snack or a salad topping packed with the perfect balance of salt and spices.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups raw pumpkin seeds
• ▢ 1 tablespoon olive oil extra virgin
• ▢ 0.75 teaspoon salt kosher salt preferred
• ▢ 0.5 teaspoon black pepper
• ▢ 0.5 teaspoon paprika smoked paprika optional

Instructions

Preparation Steps

• Preheat the oven to 300°F (150°C).
• Rinse the pumpkin seeds under cold water to remove any pulp and pat dry thoroughly with paper towels.
• In a bowl, toss the pumpkin seeds with olive oil, salt, black pepper, and paprika until evenly coated.
• Spread the seeds in a single layer on a baking sheet lined with parchment paper.
• Bake for 20 minutes, stirring once halfway through, until seeds are golden and crispy.
• Remove from oven and let cool completely before serving or storing in an airtight container.

Notes

Store in an airtight container at room temperature for up to one week for the best crunch and flavor.