Roasted Pumpkin Seeds

This quick and easy oven roasted pumpkin seeds recipe is a favorite every fall season when all of those Halloween pumpkins are getting carved. Rich and toasty, these crunchy little pumpkin seeds are a tradition every year.

Course Snack

Cuisine American

Prep Time 15

Cook Time 25

Soaking time 8

Total Time 8 40

Servings

Calories 111kcal

Author Sharon Rhodes

Ingredients

1 cup raw pumpkin seeds
1 tbsp sea salt *plus a few more sprinkles
2 tsp melted ghee or butter

Instructions

After scooping the seeds from the pumpkin, use your fingers to remove all the stringy bits and clean them thoroughly.
Transfer the clean seeds to a large bowl and soak them in a mixture of 2 cups of water and 1 tablespoon of sea salt. Soak for at least 30 minutes and up to 1-2 hours.
Drain the soaked seeds and pat them dry with paper towels.
Let them dry thoroughly on a baking sheet in a single layer for at least 4 hours, up to overnight.
Preheat the oven to 325° and line a baking shet with parchment paper.
Toss the seeds with melted ghee or butter, then sprinkle them with a pinch of salt and spread them evenly into a layer on the baking sheet.
Roast for 20-25 minutes, stirring every 8-9 minutes, until they look toasty and browned. Keep an eye on them so they don't burn.
Let them cool in the pan for 10-15 minutes and enjoy.

Notes

To Store: Let the roasted seeds cool completely, then keep them in an airtight container at room temperature for 1-2 weeks.

Nutrition