Name: Toasted Pumpkin Seeds
Cook time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: American

From the Cook

1/4

Toasted Pumpkin Seeds

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 400°F.

Spray a cookie sheet with a thick coating of cooking oil and evenly place the pumpkin seeds on the sheet. Lightly sprinkle pumpkin seeds with salt.

Bake for 10 minutes.

Stir the seeds and cook another 10-15 minutes or until golden and crispy (make sure to keep an eye on them in the last few minutes of cooking so they don’t burn).

Cool and serve.

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Tips & Tricks (5)

Dry Your Seeds Thoroughly 💧
After removing seeds from the pumpkin, rinse and pat them completely dry with paper towels to ensure even toasting and prevent steaming instead of crisping.
Season Before Toasting 🧂
Toss seeds with sea salt and oil before roasting rather than after, so the seasonings adhere evenly and toast into the seeds for deeper flavor penetration.
Low and Slow Wins the Race 🔥
Roast at 300-325°F for 25-35 minutes rather than higher heat to achieve a golden, crispy texture throughout without burning the delicate outer shell.
Shake the Pan Halfway Through ⏱️
Stop roasting midway to stir or shake the pan on the oven rack, ensuring even toasting on all sides and preventing any seeds from burning on the bottom.
Cool Before Storing 🌬️
Allow seeds to cool completely on the baking sheet for at least 10 minutes before transferring to an airtight container, as they continue crisping as they cool and steam can make them soggy if sealed warm.