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Salting pumpkin seeds
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5 from 17 votes

Roasted Pumpkin Seeds

Roasted pumpkin seeds are easy to make at home. Roasted to a golden brown, and tossed with a sprinkle of salt for a tasty snack
Prep Time10 minutes
Cook Time45 minutes
Additional Time15 minutes
Total Time1 hour 10 minutes
Course: Snacks and Candy
Cuisine: American
Servings: 6
Calories: 55kcal
Author: Raquel Pineira

Equipment

  • oven
  • Baking Sheet

Ingredients

  • 3/4 -1 cup raw pumpkin seeds
  • 1 1/2 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: 1g | Calories: 55kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 91mg | Fiber: 1g