Toasted Pumpkin Seeds: Three Ways
Crisp roasted pumpkin seeds with olive oil and sea salt make a simple, savory snack from freshly cleaned seeds.
Prep 5 min · Cook 30 min · Total 37 min · Makes about 1 1/2 cups
Ingredients
- 1 1/2 cups pumpkin seeds, well-cleaned, well-dried
- 2 teaspoons olive oil
- Fine grain sea salt
Directions
- Set the oven to 375F, then cover a baking sheet with parchment paper. Add the pumpkin seeds to a medium bowl, drizzle with the olive oil, season with sea salt, and toss until everything is coated.
- Spread the seeds across the lined baking sheet so they sit in a single layer. Roast for 25-35 minutes, until they turn a rich golden color. If you want a little extra color at the end, you can briefly run them under the broiler, though they are just fine without it.
- Take the pan out of the oven, let the seeds cool for a minute or two, and eat them as they are, or mix in any of the following favorite variations.