Crispy Oven-Roasted Pumpkin Seeds
Make this pumpkin seeds recipe with fresh shell-on seeds. Learn how to clean, dry, roast and season them evenly for a crisp autumn snack.
Servings 6 servings
Calories 126kcal
Equipment
- Colander
- Medium saucepan
- Rimmed baking sheet
- Parchment paper
Ingredients
Main Ingredients
- 1 1/2 cups pumpkin seeds cleaned and rinsed
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 350°F (177°C) and line a rimmed baking sheet with parchment paper.
- Rinse the pumpkin seeds in a colander under cold water and remove any pulp or strings.
- Place the seeds in a bowl of water, allowing the seeds to float while any remaining pulp sinks to the bottom.
- Remove the seeds from the water, and boil them in salted water for 5 minutes to season and loosen any remaining pulp.
- Drain the seeds and pat them dry with paper towels to remove excess moisture thoroughly.
- Spread the dry seeds out in a single layer on the prepared baking sheet.
- Drizzle the olive oil over the seeds, and sprinkle with kosher salt, garlic powder, paprika, and black pepper.
- Roast the seeds in the preheated oven for 10-15 minutes, stirring every 5 minutes, until they are golden brown and fragrant.
- Remove the seeds from the oven, and let them cool completely on the baking sheet before serving.
Notes
Nutritional information:
- Calories: 126
- Protein: 5.3g
- Carbohydrates: 4g
- Fat: 10g
- Saturated fat: 1.8g
- Cholesterol: 0mg
- Sodium: 195mg
- Potassium: 230mg
- Fiber: 5g
- Sugar: 0.4g
- Vitamin A: 45 IU
- Vitamin C: 0.2mg
- Calcium: 15mg
- Iron: 2.2mg