Toasted Pumpkin Seeds
Cooking MethodBaking, Roasting
Total Timeunder 4 hours
Make Ahead RecipeYes
Recipe CourseHors D'oeuvre, Snack
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Low Carb, Low Cholesterol, Low-fat, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Five Ingredients or LessYes
MealDinner, Lunch, Snack
Taste and TextureCrunchy, Nutty, Salty, Savory
- Seeds from 1 pumpkin, pulp and strings removed
- 2 tablespoons vegetable oil
- Salt, to taste
Spread the seeds in a single layer on a baking sheet, making sure they are thoroughly cleaned of strings and pulp. Let them air-dry for at least 3 hours. Once dry, hull them.
Preheat the oven to 350°F.
Add the oil and salt to the seeds, and stir to coat them well. Place the baking sheet in the oven and toast, stirring the seeds every 5 minutes or so, until they are golden brown, about 25 minutes. Let the seeds cool, and then taste for salt; add more if necessary.
Get more amazing savory pumpkin recipes with this collection of 18 Savory Pumpkin Recipes
1989 Julee Rosso and Sheila Lukins