Cozy Oven-Roasted Pumpkin Seeds with Sea Salt
A simple, foolproof method for perfectly crunchy, salty pumpkin seeds, inspired by a plumber named Frank. This recipe uses a boil before roasting to ensure even cooking and deep seasoning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Snack
- Cuisine: American
Ingredients
- Fresh pumpkin seeds (from 1 medium pumpkin, about 1 ½ cups)
- Water (4 cups, for boiling)
- Salt (1 tablespoon, plus more for finishing)
- Olive oil (1 tablespoon)
- Optional seasonings: garlic powder, smoked paprika, cinnamon, or cayenne
Instructions
- Clean the seeds: Separate seeds from pumpkin pulp. Rinse in a colander under cold water, rubbing off larger pulp pieces.
- Boil the seeds: In a medium saucepan, bring 4 cups of water and 1 tablespoon of salt to a boil. Add seeds and boil for exactly 10 minutes.
- Drain and dry: Drain seeds in colander, spread on a clean kitchen towel or paper towels, and pat dry. Let air dry for 5-10 minutes.
- Preheat oven to 300°F (150°C).
- Season the seeds: In a medium bowl, toss dried seeds with 1 tablespoon olive oil until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Sprinkle with a pinch of flaky sea salt.
- Roast the seeds: Bake for 20 minutes, stir, then roast for another 10-15 minutes until golden brown and fragrant.
- Cool completely: Let seeds cool on the baking sheet. They will crisp up as they cool.
Notes
The boil is essential for even seasoning and texture. Do not skip it. Let seeds cool completely before serving for maximum crunch. Store in an airtight container at room temperature for up to two weeks. Reheat at 300°F for 5 minutes if they lose crunch.
Nutrition
- Serving Size: 1/4 cup (about 30 gr
- Calories: 180
- Sugar: 1
- Sodium: 200
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 6
- Fiber: 2
- Protein: 8
Keywords: roasted pumpkin seeds, sea salt, easy snack, fall recipe, healthy snack, gluten-free, dairy-free