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Roasted Pumpkin Seeds
How to roast pumpkin seeds in your oven. It is really easy!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Additional Time
15
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Snacks and Candy
Cuisine:
American
Servings:
6
Calories:
55
kcal
Author:
Raquel Pineira
Equipment
oven
Baking Sheet
Ingredients
¾ -1
cup
raw pumpkin seeds
1 ½
tablespoons
butter
Salt
Instructions
Preheat oven to 300°F2. Line a baking sheet with parchment paper and set aside
Place pumpkin seeds in a sieve and rinse under cold water.
Place pumpkins seeds in a bowl with melted butter and mix to lightly coat them.
Season them with salt. Toss the seeds with a large spoon to make sure they all get coated with oil and seasonings.
Optionally, you can also add garlic powder and paprika if you like them spicy.
5. Spread the pumpkins seeds evenly on the parchment paper-lined baking sheet.
6. Roast the pumpkin seeds in the oven for approximately 45 minutes.
Toss the seeds every 5 minutes so that they brown evenly and don't burn.
Remove from the oven and from the baking sheet and cool on a plate or a clean baking sheet.
Store roasted pumpkin seeds in an airtight container for up to 2 weeks.
Notes
Store roasted pumpkin seeds in an airtight container for up to 2 weeks
Nutrition
Serving:
1
g
|
Calories:
55
kcal
|
Carbohydrates:
4
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
6
mg
|
Sodium:
91
mg
|
Fiber:
1
g