How to Roast Pumpkin Seeds in Oven

5 from 3 votes

How to Roast Pumpkin seeds in the oven for a delicious and healthy low carbohydrate snack.

Prep Time10

Cook Time45

Course: Snack

Cuisine: American, casual

Servings:

Calories: 123kcal

Preheat oven to 300 degrees
Start with 1 1/2 Cups Seeds separated from the guts. Your pumpkin size will determine the number of seeds you garner. You may need two pumpkins.
Rinse under warm water in a colander, using your hands to remove any large strings of pulp.
Next, boil in a pot of heavily salted water for 10 minutes - all guts will rise to the top in a foamy mess, and you can easily scoop them off. This step allows some salt to seep into the shell, so they're yummy from the inside out.
Transfer to the colander and rinse in cold water, shake out excess water and lie out on a towel to dry.
Pat dry with a towel and place in a small mixing bowl - keep in mind, the drier, the better!
Pour in about 2 Tbsp of oil or melted butter and 1 - 2 tsp Salt and stir it around until all the seeds are pretty evenly coated.
Spray a baking sheet with cooking spray, or use parchment paper.
Spoon the seeds onto the baking sheet and spread them out, so they're in a single layer.
Bake for about 30 - 45 minutes, checking to make sure they don't get too brown (Do a taste test to make sure they're nice and crispy - if not, they need to go back in for a couple of minutes!