Pumpkin Seeds, Roasted
Follow this simple three-ingredient recipe to make delicious Roasted Pumpkin Seeds, a great, filling snack choice or crunchy topping on a salad!
Ingredients
- 1 cup raw pumpkin seeds from a pumpkin
- 1 tablespoon oil (canola, olive, or vegetable)
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- Clean the kitchen area and wash hands with soap and water.
- Carve the pumpkin, and separate pumpkin seeds from the stringy pulp.
- Rinse raw pumpkin seeds in a colander under cold running water. Shake or pat seeds dry with a paper towel.
- In a bowl, toss seeds in oil and salt.
- Spread seeds on a lightly greased cookie sheet.
- Roast seeds in the oven for 20 to 30 minutes or until golden brown, flipping halfway through.
Storage
- Store in an airtight container in the refrigerator, no more than 10 to 14 days. For longer storage, place in the freezer.
Video
Notes
- For extra flavor, sprinkle the roasted pumpkin seeds with your favorite seasoning. Try garlic, onion, or parmesan cheese.
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
