How to Roast Pumpkin Seeds

How to Roast Pumpkin Seeds

Learn how to roast pumpkin seeds in just a few easy steps! And more importantly, see what advice to avoid in order to have delicious salty seeds that are easy to eat and digest.

Prep Time5

Cook Time25

Soaking Time12

Total Time12 30

Course: Snack

Cuisine: American

Servings: cups

Calories: 677kcal

Author: Stephanie

Ingredients

4 cups white uncooked pumpkin seeds
4 Tablespoons Olive Oil equal to 1/4 cup
2 Tablespoons Kosher Salt

Instructions

For every 1 cup of seeds add: 2 cups of water + 1/2 Tablespoon salt. Soak overnight.
Preheat oven to 400° for a light baking sheet (which is ideal). Or 375° for a dark baking sheet.
Rinse thoroughly and pat completely dry. Add to the baking sheet.
Drizzle lightly with olive oil and sprinkle with salt. Use your hands to toss and coat evenly.
Spread out in a single, even layer. Bake for 15 minutes and check them every 2 minutes after that. Pull them when they just start to turn a little brown.
Use a spatula and toss them around and spread them back out. Sprinkle with a little more salt if desired.
Bake for 5 more minutes and check on them every minute after that. Pull them when they turn a little bit more brown.
Serve them warm!
Storage: Store in an airtight container at room temperature for up to a week or in the fridge for up to 2 months.

Notes

Notes on Baking Time:

Note 1: If you left your seeds out to dry overnight after you've soaked/dried them, then check them after 8 minutes of roasting instead of 15 minutes. Also do this if you have fewer seeds on your baking sheet than I do, with more room in between them.

Note 2: If you have smaller seeds than what I have in my images, check on them after 5 minutes. They will roast more quickly.

Use about 1 Tablespoon Olive Oil + 1-2 teaspoons Salt for every 1 cup of pumpkin seeds.

Nutritional information is an estimate and is per cup. This recipe makes 4 cups.

Nutrition