Crispy Roasted Pumpkin Seeds with Sea Salt
A simple, healthy, and addictive homemade snack made by roasting raw pumpkin seeds with oil and sea salt until golden brown and crunchy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 1 cup 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 cup raw pumpkin seeds (pepitas)
- 1–2 tablespoons neutral oil (such as avocado or light olive oil)
- 1/2 teaspoon fine sea salt
- Water for rinsing
Instructions
- Rinse the seeds in a large bowl of warm water, swirling to remove pulp. Skim off floating pulp and repeat until water runs clear.
- Drain the seeds in a colander and pat them completely dry using paper towels or a clean kitchen towel.
- Preheat the oven to 325°F (165°C).
- Transfer the dried seeds to a bowl and toss with oil and salt until evenly coated and shiny.
- Spread the seeds in a single layer on a parchment-lined baking sheet.
- Roast for 20 minutes, then remove and stir the seeds. Roast for another 5-10 minutes until golden brown and clicking when shaken.
- Remove from oven and let cool completely on the pan to ensure crispiness.
Notes
Ensure seeds are thoroughly dried before roasting to prevent steaming. Do not overcrowd the pan; roast in batches if necessary. Seeds will continue to crisp up as they cool completely. Store in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 ounce (approx. 1/4
- Calories: 160
- Sodium: 150
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 2
- Fiber: 2
- Protein: 5
Keywords: pumpkin seeds, pepitas, roasted seeds, healthy snack, fall snack, gluten-free, vegan, keto-friendly, homemade snack