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Roasted Pumpkin Seeds with Sea Salt

Roasted Pumpkin Seeds with Sea Salt

  • Total Time: 11 minute
  • Diet: Vegetarian, Vegan, Gluten-Free, Dairy-Free

Ingredients

Scale
  • 2 cups raw pumpkin seeds (fresh from a pumpkin)
  • 1 tablespoon extra virgin olive oil or melted butter
  • 1 teaspoon fine sea salt (adjust to your taste)
  • Optional: A pinch of cracked black pepper

Instructions

  1. Preheat your oven to 300°F (150°C). A lower temperature helps the seeds dry out and crisp up perfectly without burning.
  2. Place the pumpkin seeds in a large bowl of water. Use your hands to separate the seeds from any orange pulp. The seeds will usually float to the top, making them easy to grab.
  3. Drain the seeds in a colander and rinse them thoroughly under cold running water.
  4. Spread the seeds onto a clean kitchen towel or paper towels. Pat them very dry. Let them sit for about 10 to 15 minutes if you have time. The drier they are, the crunchier they will be.
  5. In a medium bowl, combine the dry pumpkin seeds, olive oil, and sea salt. Stir well until every seed is lightly coated.
  6. Spread the seeds in a single layer on a large rimmed baking sheet. Do not crowd them, as they need air to circulate.
  7. Bake for 30 to 45 minutes. Every 10 or 15 minutes, open the oven and stir the seeds with a spatula. This ensures they brown evenly on all sides.
  8. Remove the seeds from the oven when they are golden brown and smell toasted.
  9. Let the seeds cool completely on the baking sheet. They will continue to crisp up as they cool down.
  • Cook Time: 40-60 minutes

Find it online: https://www.smilefood.net/roasted-pumpkin-seeds-with-sea-salt/