Roasted Pumpkin Seeds
Roasted pumpkin seeds are the ultimate crunchy, savory snack that’s as nutritious as it is delicious.
Seasoned with a hint of salt and a touch of warmth, these seeds are a guilt-free treat that’s rich in fiber and essential nutrients.
Ingredients
- 1 ½ cups pumpkin seeds (180g)
- 1 ½ teaspoon salt for boiling water
- 1 teaspoon salt (I like to use sea salt) for pumpkin seeds, plus more to taste
- ¼ teaspoon seasoned salt optional, if not using substitute with additional sea salt
- ¼ teaspoon smoked paprika optional
- 1 teaspoon Worcester sauce optional
- 1 ½ Tablespoons olive oil or melted butter
Instructions
- Preheat oven to 375F (190C) and line a cookie sheet with parchment paper. Set aside.
- Rinse pumpkin seeds in a colander under cold water and remove any pulp/pumpkin flesh from the seeds.
- In a medium-sized saucepan over medium-high heat combine 3 cups water and 1 ½ teaspoons salt. Bring to a rolling boil.
- Add your pumpkin seeds and return to a boil. Cook for 10 minutes (seeds may look gray) then drain and transfer to a paper towel-lined baking sheet and pat dry with additional paper towels. If you have the time, let your seeds air dry for up to 24 hours, but I never have the patience for this and proceed immediately after patting my seeds dry.
- Transfer seeds to a mixing bowl and toss with olive oil or melted butter. Add 1 teaspoon of salt plus more to taste and other seasonings as desired¹, stir well until evenly coated, then spread in an even layer onto prepared baking sheet.
- Bake on 375F (190C), turning every 15 minutes, until golden brown and crunchy (about 25-30 minutes)
Nutrition
Calories: 121kcalCarbohydrates: 2gProtein: 5gFat: 11gSaturated Fat: 2gSodium: 1077mgPotassium: 137mgFiber: 1gSugar: 1gVitamin A: 41IUVitamin C: 1mgCalcium: 7mgIron: 1mg
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