Description
A simple recipe for perfectly roasted pumpkin seeds every time. This recipe yields about 1 cup of seeds (roughly the amount from one medium pumpkin).
Ingredients
- 1 cup raw pumpkin seeds
- 1/2 teaspoon neutral oil (such as peanut oil or avocado oil)
- 1/4 teaspoon sea salt
Instructions
Conventional Oven Method
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Clean the seeds: Rinse pumpkin seeds in a colander, removing any large pieces of pumpkin flesh. Pat dry with a lint-free towel until dry to the touch.
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Prep: Transfer seeds to a bowl. Add oil and salt and stir to coat evenly.
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Roast: Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper or a silicone mat. Spread seeds in a single layer.
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Bake for 20 minutes, stir, then bake another 15–20 minutes until fragrant and lightly golden.
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Let cool for 15–20 minutes before serving.
Air Fryer Method
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Clean and prep seeds as described above.
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Preheat air fryer to 325°F. Line the basket with a liner if needed.
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Spread seeds in a single layer.
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Air fry for 10 minutes, shake or stir, then cook another 5–10 minutes until golden and crisp.
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Let cool for 15–20 minutes before serving.
Equipment
Mesh Colander (Stainless Steel) 2 Pack
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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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Wildone Stainless Steel Cookie Pan with Baking Mat, Size 16 x 12 x 1 Inch
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Oil: Any neutral, high-heat oil works well. Peanut oil is my go-to, but avocado oil is a great alternative.
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Seasoning: Always salt the seeds. Additional spices (black pepper, pumpkin spice, curry powder) are best added after roasting.
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Storage: Store cooled seeds in a jar or sealed container at room temperature for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Snacks
- Method: oven baking, air fryer
- Cuisine: American
