Roasted Pumpkin Seeds

Roasted Pumpkin Seeds are a great snack during the holiday season or any time of the year. With this recipe, all you need is two cups of seeds, sea salt, olive oil, some spices, and seasoning.

Course Appetizer, Snack

Cuisine American

Keyword Roasted Pumpkin Seeds

Prep Time 15

Cook Time 25

Total Time 40

Servings cups

Calories 401kcal

Author Catalina Castravet

Ingredients

2 cups raw pumpkin seeds
2 teaspoons fine sea salt plus more for serving
2 teaspoons olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/4 teaspoon cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper and set it aside.
Fill a medium saucepan with about 2 cups of water and stir in about 2 teaspoons salt. Place on medium-high heat and bring to a boil.
In the meantime, scoop the seeds from a fresh pumpkin and add them to a bowl filled with cold water. Stir them until they are clean and begin to float. Discard the bad or tiny ones.
Add the cleaned seeds to the boiling water, reduce the heat to medium and simmer for 5 minutes.
Drain them in a colander and discard and remaining pumpkin flesh attached to them.
Scatter them onto clean dishcloths or paper towels and pat them VERY dry.
After drying them well, transfer them onto the prepared baking sheet.
Add the oil, spices, and seasonings and toss well until combined and evenly coated. Spread them into one layer.
Bake in the preheated oven, stirring them at least once or twice, until fragrant, crunchy, and golden around the edges, about 15 to 25 minutes, depending on how large the seeds are.
Remove from oven, sprinkle immediately with more fine salt if desired, let them cool before serving.

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