Easy Roasted Pumpkin Seeds
A no-fuss way to turn pumpkin seeds into a toasty, savory snack with oil, salt, pepper, and a little oven time.
Prep 10 min · Cook 40 min · Total 50 min · Makes about 2 cups
Ingredients
- 2 cups pumpkin seeds
- 2 tablespoons vegetable, canola, or olive oil
- Kosher salt and freshly ground black pepper
Directions
- Rinse the pumpkin seeds carefully, rubbing away any clinging pulp. Spread them on a rimmed baking sheet lined with paper towels and let them sit at room temperature until fully dry, about 1 hour. If you want to hurry them along, dry them in a 200 degrees F (90 degrees C) oven and stir them occasionally, or use a hair dryer.
- Set an oven rack in the center and heat the oven to 325 degrees F (160 degrees C). Put the dried pumpkin seeds in a large bowl, add the oil, and toss with salt and pepper. Spread the seeds on a rimmed baking sheet. Roast until they are pale golden brown, stirring occasionally, about 25 minutes total.