Description
A step-by-step guide to making perfectly salted roasted pumpkin seeds with a golden crunch. Learn the secret boiling technique, spice variations, and storage tips for the ultimate healthy fall snack.
Ingredients
Scale
- 1 1/2 cups fresh pumpkin seeds (36 g)
- 2 tsp fine sea salt
- 2 tsp olive oil
- 2 tsp spice blend of choice (pumpkin spice, curry powder, smoked paprika, garlic powder, or cumin + chili powder)
Instructions
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Clean seeds thoroughly in cold water to remove all pumpkin pulp.
- Boil seeds in 2 cups salted water for 5 minutes, then drain well.
- Pat seeds completely dry with clean towels.
- Spread on baking sheet, drizzle with olive oil, and sprinkle with chosen spice blend. Toss to coat evenly.
- Arrange in a single layer to avoid overcrowding.
- Roast 10-25 minutes, stirring halfway. Watch closely for golden-brown color and nutty aroma.
- Remove when crisp, let cool, and enjoy as a crunchy snack.
Notes
For best results, don’t skip the boiling step—it seasons seeds throughout and improves texture. Ensure seeds are fully dry before roasting for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 190
- Sugar: 0g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg
Keywords: roasted pumpkin seeds, salted pumpkin seeds, crunchy snack, fall recipes, healthy snacks