Description
Roasted pumpkin seeds are a fun and easy snack to make with your kids, especially after carving a pumpkin. Season with just salt for a savory snack or toss them in cinnamon sugar for a sweet treat.
sheet pan
olive oil sprayer or use Bertolli
Ingredients
fresh pumpkin seeds, from 1 pumpkin (about 1 1/2 cups)
olive oil spray
kosher salt, to taste
Instructions
- Remove the seeds from the pumpkin and separate them from the stringy pulp and rinse the seeds in a colander under cold water. Try to remove any remaining pumpkin residue.
- Spread the seeds out on a towel and pat dry. Allow them to air-dry for a few hours or overnight. This will help in achieving a crispy result.
- Preheat the oven to 325F.
- Spread the seeds out evenly on a sheet pan and spritz all over with olive oil, season with salt, to taste.
- Roast the seeds in the preheated oven for 25 to 35 minutes, or until golden brown. Make sure to stir or shake the tray every 5 minutes to ensure even roasting and to prevent burning. For crispier seeds, leave them more time.
- Once done, remove from the oven and let them cool on the baking sheet. The seeds will become crunchier as they cool.
Last Step:
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