Ravishing Roasted Pumpkin Seeds Recipe
Roasted pumpkin seeds are a crunchy and flavorful snack that's perfect for using up those seeds from your freshly carved pumpkin.
Equipment
- 1 Large mixing bowl
- 1 Colander
- 1 Baking sheet
- 1 Parchment paper
- 1 Oven
- 1 Spatula
Ingredients
- 2 cups Pumpkin seeds
- 2 tbsp Olive oil
- 1 tsp Salt
Instructions
- Preheat your oven to 300°F (150°C).
- Remove the seeds from the pumpkin and place them in a bowl of water. Separate the seeds from the pulp, then rinse them under cold water in a colander.
- Spread the cleaned pumpkin seeds on a kitchen towel or paper towels. Pat them dry with another towel to remove excess moisture.
- Transfer the dried pumpkin seeds to a mixing bowl. Add olive oil or melted butter, salt, and any optional seasonings. Toss well to coat evenly.
- Spread the seasoned pumpkin seeds on a baking sheet lined with parchment paper or a silicone baking mat. Roast in the preheated oven for 25 to 30 minutes, stirring occasionally, until golden brown and crispy.
- Remove the roasted pumpkin seeds from the oven and let them cool completely on the baking sheet. Transfer to an airtight container for storage or enjoy immediately as a crunchy snack.
Notes
- Seed Preparation: Make sure to thoroughly clean and dry the pumpkin seeds before roasting them. Any remaining pumpkin pulp or moisture can affect the texture and flavor of the roasted seeds.
- Seasoning Options: Get creative with your seasoning choices! While salt is a classic option, you can also experiment with various herbs, spices, and seasonings to customize the flavor of your roasted pumpkin seeds. Some popular choices include garlic powder, onion powder, paprika, chili powder, cinnamon, or even a sprinkle of grated Parmesan cheese.
- Even Roasting: To ensure that the pumpkin seeds roast evenly, spread them out in a single layer on the baking sheet. Stir or toss them occasionally during the roasting process to promote even browning.