Description
Crunchy, perfectly salted roasted pumpkin seeds—an easy, healthy snack made from scratch.
Ingredients
- 1 cup raw pumpkin seeds (pepitas)
- 1 tablespoon olive oil or melted butter
- ½ teaspoon kosher salt (adjust to taste)
Instructions
- Preheat oven to 325°F (165°C).
- Rinse seeds under cold water to remove pulp; pat dry thoroughly.
- Toss seeds with oil or butter until evenly coated.
- Spread seeds in a single layer on a baking sheet.
- Lightly sprinkle with kosher salt.
- Roast for 20–25 minutes, stirring once halfway through, until golden and crisp.
- Remove from oven and let cool before serving.
Notes
- For extra flavor, try adding ¼ teaspoon garlic powder or smoked paprika before roasting.
- Store cooled seeds in an airtight container for up to 1 week.
- Roasting time may vary—watch closely to prevent burning.