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–+ servings
An overflowing bowl of perfectly roasted, golden-brown pumpkin seeds.

Simple Oven Roasted Pumpkin Seeds

Recipe By : Michelle McCowan
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Crispy, crunchy and lightly dusted with pink Himalayan Salt, these Simple Oven Roasted Pumpkin Seeds are the ultimate autumn snack that's both delicious and nutritious!
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Prep Time 10 minutes
Cook Time 30 minutes
Drying Time 1 hour
Total Time 1 hour 40 minutes
Dietary GF, Keto, Nut Free, Sugar Free, Vegan
Season(s) Autumn
Difficulty Easy
Yield 1.5 Cups

Equipment

Ingredients
  

  • Seeds from 1 - 2 Pumpkins (about 1.5 cups)
  • 1 teaspoon Extra Virgin Olive Oil (or Avocado Oil)
  • ½ teaspoon Pink Himalayan Salt

Instructions
 

  • Cut your pumpkin in half (or remove the top if carving a Jack-O'-Lantern). Scoop the seeds and guts with a sturdy metal spoon into a bowl. Next, pour water into the bowl, covering the seeds. This makes it easier to remove the seeds from the pulp. Swoosh the seeds around and then begin to pick out the strands and pulp. Any seeds attached to large chunks should slide right off.
    Once most has been removed, pour the seeds into a strainer and rinse the remaining pulp off.
  • Spread your washed pumpkin seeds onto a baking sheet and allow to dry. You can pat them with a paper towel or leave them in a well-ventilated place for an hour or two to air dry. You could also leave them overnight in a safe place where they will be undisturbed.
  • Once your seeds are dried, drizzle them with olive oil and dust them with pink Himalayan salt. Give them a little mix to ensure they are evenly coated, and then spread out evenly to bake.
  • Place them in the oven and Roast at 300°F (150°C) for 25 - 30 minutes or until they turn golden brown. Stir halfway through to ensure they get an even roast.
  • Allow your Roasted Pumpkin Seeds to cool for a few minutes before enjoying.

Notes

If you want to go the extra mile, you can soak the raw pumpkin seeds in salt water before roasting. This can give them a slightly crispier crunch. It also gives them a saltier flavour. To soak your seeds, add ½ teaspoon of Himalayan salt in 2 cups of water and bring to a rolling boil to dissolve the salt. Pour over the cleaned pumpkin seeds and allow to soak for 1 - 3 hours. The longer the seeds are soaked, the saltier they will taste.

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Nutrition

Serving: 0.25cups | Calories: 95kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 195mg | Potassium: 129mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg
Total Servings : 6
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