Go Back
–+ servings
Salting pumpkin seeds
Print Recipe
5 from 17 votes

Roasted Pumpkin Seeds

How to roast pumpkin seeds in your oven. It is really easy!
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

  • 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: 1g | Calories: 55kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 91mg | Fiber: 1g