Inspired by videobakingfall
Roasted Pumpkin Seeds
How to roast pumpkin seeds. Seasoned and perfectly browned in the oven, this is the best way to roast pumpkin seeds.
How to roast pumpkin seeds. Seasoned and perfectly browned in the oven, this is the best way to roast pumpkin seeds.
15 min
Prep time
15 min
Cook time
30 min
Total time
4 snack servings
Yield
Ingredients
3 ingredients- Calories
- 213 kcal
- Fat
- 17g
- Carbs
- 8g
- Protein
- 8g
Whole recipe (4 servings): 852 kcal
- Seeds scooped from 1 pumpkin (yield varies)
- Olive oil, enough to lightly coat
- Rosemary salt or preferred seasoning, to taste
Method
5 steps- Scoop out the seeds and separate them from the pumpkin fibres in a bowl of water.
- Drain and dry on a clean cloth for several hours or overnight.
- Preheat the oven to 200°C (400°F). Transfer the dry seeds to a clean baking tray without the cloth.
- Toss with a light coating of olive oil and seasoning. Spread in a single layer.
- Roast for 12–15 minutes, checking near the end, until browned and crisp. Cool before serving.
Recipe notes
Helpful tips
- Seed yield varies with pumpkin size. Weigh the cleaned seeds and oil to calculate nutrition.
- The drying cloth must be removed before roasting.
Recipe inspiration
Inspired by Dished
Estimated nutrition
Per serving: 213 calories
Fat: 17 g · Carbs: 8 g · Protein: 8 g
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