Roasted Pumpkin Seeds – easy and healthy homemade snack.
Last week when I was making Pumpkin Almond Milk Smoothie I baked two pumpkins so I had some seeds left. It would be a waste to throw them away, so I decided to make a homemade snack: Roasted Pumpkin Seeds.
First thing you need to do is to clean the seeds. Put seeds into a colander and rinse under running water. Pick out as much of the pumpkin pulp as possible. Next fill the deep bowl with water. Put seeds inside and let stand for about an hour. The pieces of pumpkin pulp will sink to the bottom and seeds will float to the top. Drain the seeds and proceed with the recipe.
You can use this recipe to make roasted shelled pumpkin seeds (pepitas). In that case you will probably need to take them earlier out of the oven.
- 2 cups pumpkin seeds
- 1 tablespoon olive oil
- 1/2 teaspoon salt
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Combine the pumpkin seeds with the olive oil and salt. Spread in a single layer on a large baking sheet lined with paper.
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Bake at 325 F for about 10 minutes. Remove from oven and stir. Roast for another 5-10 minutes, or or until the seeds are golden but not brown. Be careful not to burn the seeds.
i was always taught you had to dry out the seeds before baking but will have to try this!
I love snacking on pumpkin seeds but never have made them myself before.. definitely a delicious recipe that I need to make!
I’ve been roasting seeds for many years and I will be using your method from now on. The texture was great!
Great! I’m happy you liked it! 🙂