How to Roast Pumpkin Seeds - the Easy Way!

Method6 steps

1. 1

   Step 1: Heat the oven to 300°F / 150°C.

2. 2

   Step 2: Wash all the fresh whole pumpkin seeds (1 cup) in a fine-mesh strainer or colander under running water. Remove as much attached pumpkin pulp and stringy flesh as possible; keep the seed shells on.

   Uses 1 cup fresh whole pumpkin seeds, with their shells

3. 3

   Step 3: Pat all the washed seeds with one or two clean dish towels until completely dry. Shake any seeds that cling to the towel back into the bowl and continue drying; no soaking or overnight drying is needed.

   Uses Washed whole pumpkin seeds with pulp removed

4. 4

   Step 4: Toss all the dried seeds in a medium bowl with all the olive oil (2 teaspoons), coarse kosher sea salt (1 teaspoon), chili powder (1 teaspoon), garlic powder (½ teaspoon) and smoked paprika (¼ teaspoon) until coated.

   Uses Completely towel-dried whole pumpkin seeds · 2 teaspoons olive oil · 1 teaspoon coarse kosher sea salt · 1 teaspoon chili powder · ½ teaspoon garlic powder · ¼ teaspoon smoked paprika

5. 5

   Step 5: Spread all the coated seeds on a large sheet pan. Bake at 300°F / 150°C for about 30–40 minutes, turning the seeds every 10 minutes so they toast evenly. Check for crisp, evenly toasted seeds without burning.

   Toast whole pumpkin seeds; turn every 10 minutes · 40 minUses Whole pumpkin seeds coated with oil and Mexican-style spices

6. 6

   Step 6: Remove the toasted seeds from the oven and let them cool completely before eating or storing. Serve as 4 snack portions, about ¼ cup each; the crisp shells can be eaten along with the seeds.

   Uses Hot toasted whole pumpkin seeds