Estimated reading time: 6 minutes
Roasted Pumpkin Seeds are a healthy, homemade vegan, and gluten-free snack. You only need kosher salt and regular olive oil to make this simple recipe!
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Roasted Pumpkin Seeds
Hi Everyone, every fall/autumn season that rolls around, after carving our pumpkins or preparing various squash recipes, we find ourselves with an abundance of pumpkin seeds!
Don’t toss those seeds out! Save them, clean them, boil them for tenderness, and then roast them!
This recipe has only 3 ingredients, is vegan and gluten-free, and is a healthy snack.
These Roasted Pumpkin Seeds can go in smoothies, on top of salads for texture and crunch, or just eat them by the handful!
Ingredients
- pumpkin seeds
- regular olive oil
- kosher salt
Kitchen Tools
- measuring spoons and cups
- rimmed baking sheet
- silicone baking mat or parchement paper
- large mesh colander
- paper towels
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How to Make Roasted Pumpkin Seeds
We have included some step-by-step photos to walk you through making this roasted pumpkin seeds recipe.
The full, printable recipe is in the recipe card at the bottom of the post, along with affiliate links to kitchen tools that I use for this recipe.
soak the pumpkin seeds to loosen the pulp rinse the pumpkin seeds in a colander
Step 1: Preheat your oven for 400°F (204°C). Soak pumpkin seeds to help loosen the pulp and then rinse in a mesh colander to completely clean them off.
Bring salted water to a boil boil the pumpkin seeds for 10 minutes
Step 2: Boil the seeds (this helps make them more tender), in salted water (1 tablespoon) for 10 minutes. Drain and lay on paper towels to dry.
drain the boiled pumpkin seeds roasted pumpkin seeds
Step 3: Spread the seeds evenly in a single layer, on a silicone-lined (or parchment paper), rimmed baking sheet. Drizzle olive oil (just enough to coat the seeds) coat the seeds evenly. Sprinkle more kosher salt if you wish (they will already be salted from the salted water). Bake for 5-20 minutes or until lightly golden. The amount of baking time will depend on the size of the seeds. I check every 5 minutes because once they start browning they can burn up quite fast. When they are done, remove them from the oven and allow them to cool. You can eat them whole or crack them open to eat the inside seed. Enjoy!
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
(This recipe was photographed on 11/7/2021 and first published on 11/16/2021)
Roasted Pumpkin Seeds
Roasted Pumpkin Seeds are a healthy, homemade vegan, and gluten-free snack. You only need kosher salt and regular olive oil to make this simple recipe!
Ingredients
Instructions
- Preheat your oven for 400°F (204°C). Soak pumpkin seeds to help loosen the pulp and then rinse in a mesh colander to completely clean them off.
- Boil the seeds (this helps make them more tender), in salted water (1 tablespoon) for 10 minutes. Drain and lay on paper towels to dry.
- Spread the seeds evenly in a single layer, on a silicone-lined (or parchment paper), rimmed baking sheet. Drizzle olive oil (just enough to coat the seeds) coat the seeds evenly. Sprinkle more kosher salt if you wish (they will already be salted from the salted water). Bake for 5-20 minutes or until lightly golden. The amount of baking time will depend on the size of the seeds. I check every 5 minutes because once they start browning they can burn up quite fast. When they are done, remove them from the oven and allow them to cool. You can eat them whole or crack them open to eat the inside seed. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 101Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 81mgCarbohydrates: 9gFiber: 3gSugar: 0gProtein: 3g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
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