Easy Salted Roasted Pumpkin Seeds

Why You’ll Love This Recipe

Easy Salted Roasted Pumpkin Seeds are a crunchy, savory snack that’s both nutritious and satisfying. Perfect for using up leftover pumpkin seeds during fall or after carving jack-o’-lanterns, this simple recipe transforms them into a flavorful treat. With just a few ingredients, you’ll have a delicious and healthy snack ready in no time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

raw pumpkin seeds (cleaned and rinsed)olive oilsaltwater

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium saucepan, bring 2 cups of water and 1 tablespoon of salt to a boil.

Add the cleaned pumpkin seeds and simmer for 10 minutes.

Drain the seeds and pat them dry with a paper towel.

Toss the seeds in a bowl with a drizzle of olive oil and a pinch of salt.

Spread them in a single layer on the prepared baking sheet.

Roast in the oven for 20-30 minutes, stirring occasionally, until golden brown and crispy.

Let them cool completely before serving.

Servings and timing

This recipe yields about 1 to 1.5 cups of roasted seeds.Preparation time: 10 minutesBoiling time: 10 minutesRoasting time: 20-30 minutesTotal time: 40-50 minutes

Variations

Add garlic powder or smoked paprika for extra flavor.

Toss with cinnamon and sugar for a sweet version.

Use avocado oil for a different twist.

Sprinkle with chili powder for a spicy kick.

storage/reheating

Store roasted pumpkin seeds in an airtight container at room temperature for up to 1 week.For longer storage, refrigerate for up to 2 weeks or freeze for up to 2 months.To re-crisp, warm in a 300°F (150°C) oven for 5-10 minutes.

FAQs

Can I use seeds from any pumpkin?

Yes, any type of pumpkin seeds will work as long as they’re cleaned and dried.

Do I have to boil the seeds before roasting?

Boiling helps infuse them with salt and makes them crispier, but you can skip it if preferred.

How do I clean pumpkin seeds easily?

Rinse under cold water and separate them from the pulp using your hands or a colander.

Can I eat the shells?

Yes, pumpkin seed shells are edible and add extra fiber.

Why are my seeds chewy?

They may need more roasting time. Continue baking until golden and crispy.

Can I roast seeds without oil?

Yes, but they won’t be as crispy or flavorful.

Can I add other spices?

Absolutely—experiment with any seasonings you like.

How do I know when they’re done?

They’ll be golden brown and make a popping sound when ready.

Can I reuse leftover seeds from carving pumpkins?

Yes, just be sure to rinse and dry them thoroughly.

Are these seeds healthy?

Yes, they are high in protein, fiber, and essential minerals like magnesium and zinc.

Conclusion

Easy Salted Roasted Pumpkin Seeds are the perfect way to turn pumpkin leftovers into a wholesome, crunchy snack. Whether you’re preparing them for a fall gathering or just want a nutritious nibble, these seeds are simple to make and endlessly customizable. Give them a try and enjoy the satisfying crunch in every bite.

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