Oven Roasted Pumpkin Seeds
Oven-Toasted Tastiness
These oven roasted pumpkin seeds are a perfectly addicting snack. They’re salty, a bit smokey, and not to mention a healthy alternative to other afternoon treats!
This time of year, pumpkin seeds seem to be in abundance! From carving jack-o-lanterns to making pumpkin pies, we’re all cutting into those big, orange gourds at some point in the season. Rather than trashing the insides, set aside any seeds you pull out for roasting. It takes hardly any effort to create a very satisfying treat.
Tips for Drying Fresh Pumpkin Seeds
After removing your seeds from the pumpkin, they’ll need to be dried out before they can be roasted. Here are a few tips to make sure they’re ready for the oven:
- Give them a good rinse: chances are, each seed won’t come out completely clean. Put your seeds in a colander or sieve and rinse them really well to get any pumpkin goo off.
- Spread them out on a towel or paper towel: place a towel on a baking tray and spread the seeds in an even layer. The towel will help absorb any extra moisture!
- Give them some time: Rather than extra time in the oven, let the pumpkin seeds sit on the towel for a few hours, or preferably overnight. Make sure you give them a little stir every few hours though so they don’t stick to the towel!
Recipe Details
Once the seeds are dried out, the rest of this recipe whips up really quickly! Essentially, you mix all of the ingredients together and bake the seeds for 30 minutes at 325° F. Let them completely cool on the tray before you begin snacking (it will be a good exercise in restraint). Once cooled, move them into an airtight container and they’ll last for days if they make it that long.
If you make these oven roasted pumpkin seeds please let me know. I’d love to hear what you think!
A deliciously addictive snack using the leftover seeds from your autumnal pumpkin carving.
- 2 cups fresh pumpkin seeds, dried (see recipe details for drying tips)
- 1 tablespoon olive oil
- 2 teaspoons fine sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Preheat the oven to 325° F and set out a large baking tray.
- In a large bowl, mix the pumpkin seeds, olive oil, salt, paprika, garlic, and oregano. Mix until the herbs and spices have evenly coated the pumpkin seeds.
Spread the pumpkin seeds in a single layer on a large baking sheet.
Bake the pumpkin seeds for 30 minutes, stirring halfway through.
Let the pumpkin seeds cool entirely and then transfer to an air-tight container.
