Here’s how to turn pumpkin seeds into a crispy treat.
Making roasted pumpkin seeds in the oven is afall traditionfor many of us.
Once cooked, the seeds become an addictive, crunchy snack.
Our recipe for roasted pumpkin seeds is a great place to start for making your own at home.
Roasted pumpkin seeds can be a nutritious andheart-healthy snack.
Pumpkin seeds are also a good source of magnesium and zinc.
Use your fingers or a fork to gently remove the seeds from the strings.
Place them in a colander.
Then, once you’ve removed all the seeds, rinse them with water to remove any excess pulp.
Lay the washed seeds on a paper towel and pat them dry.
Let them sit for at least overnight or up to 48 hours.
For the crispiest results, you want the seeds to be as dry as possible.
How to Roast Pumpkin Seeds
Roasting pumpkin seeds in the oven starts with dry seeds.
Toss the dry seeds with oil and salt.
Once completely coated, spread the seeds in an even layer on a parchment-lined baking sheet.
It’s very important the seeds are in a single layer for an even roast.
Bake for about 40 minutes, turning occasionally.
Let the seeds cool completely before eating.
How to Customize Roasted Pumpkin Seeds
Our pumpkin seeds recipe starts with just vegetable oil and salt.
It’s a great start and allows the flavor of the pumpkin seeds to shine through.
However, this is just a base for any number of seasonings.
Try adding smoked paprika and pepper for a smoky flavor.
you’re able to even make dessert pumpkin seeds by tossing them in cinnamon and sugar after roasting.
Not to mention, a dash of pumpkin pie spice turns on the fall flavor.
you might also sprinkle roasted pumpkin seeds on a salad or use them to top pasta.
you might also add cinnamon sugar roasted pumpkin seeds to oatmeal or your favorite cereal.
Spread mixture onto a parchment or waxed-paper-lined 15x10x1-inch baking pan.
Let stand for 24 to 48 hours or until dry, stirring occasionally.
Roast
Remove parchment or waxed paper from the baking pan.
Toast seeds in a 325F oven for 40 minutes, stirring once or twice.
Drain seeds on paper towels.
Makes 16 (1/4-cup) servings.
2,000 calories a day is used for general nutrition advice.
American Heart Association.Pumpkin seeds pack a healthy punch.
