How to Roast Pumpkin Seeds

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If you’re carving pumpkins, you’ll have plenty of pumpkin seeds on your hands — high in protein and fiber, they make an incredibly healthy snack. And they’re easy to roast. Here are a few tips to ensure they’re crisp and golden — and a recipe for spiced pumpkin seeds, if you want to spice them up.

The key to crisp, golden pumpkin seeds is getting rid of the sludge — any moisture will keep them from crisping properly. Rinse them well under a colander, getting rid of any stringy bits of pumpkin, and then dry them well with paper towels. Spreading them out in a single layer on a rimmed baking sheet will also help them brown properly.

Roasted Spiced Pumpkin Seeds

Make sure you wash and dry your seeds well if you want them crispy.

2 cups pumpkin seeds, washed and dried
a good drizzle (about 2 Tbsp.) canola or olive oil
1 tsp. coarse salt
1/2 tsp. each cayenne, curry powder, chili powder and cumin (optional)

In a medium bowl, toss the seeds with oil, salt and spices. Spread out in a single layer on a rimmed baking sheet. Roast at 375°F for 30 minutes, or until crisp and golden.

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