Roasted Pumpkin Seeds
Making your own Roasted Pumpkin Seeds is easy! Plus they're a high-fiber healthy snack that's crunchy and delicious.
Prep Time30 minutes mins
Cook Time1 hour hr
Course: Snacks
Cuisine: Universal
Keyword: pepitas, pumpkin, pumpkin seeds, roasted pumpkin seeds, seeds, snacks, squash, squash seeds
Servings: 6
Calories: 95kcal
- 1 ½ cups pumpkin seeds or other squash seeds
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
Clean the pumpkin seeds by placing them in a medium bowl and covering with water. Sift through the seeds with your hands, removing any large or very stringy pieces of squash and separating the seeds. Change the water 1-3 times during cleaning. Note that small bits of pumpkin that are clinging to the seeds are fine and will add flavor.
Drain the seeds in a sieve or colander. (Optional: leave the seeds to dry for several hours or overnight to help shorten roasting time.) Heat oven to 300°F. Toss the drained seeds with the olive oil and salt. Spread the seeds on a baking sheet and place in the oven. Bake for 45-60 mintues, stirring every 10-15 minutes. When seeds are crunchy and golden brown, remove from the oven to cool. Place cooled seeds in an airtight container and store at room temperature.
Serving: 0.25cup | Calories: 95kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 98mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg