Go Back
+ servings
Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

The Crispy Chef
Don’t toss those pumpkin seeds! Roast them into a crunchy, protein-packed fall snack seasoned just the way you like — salty, spicy, sweet, or savory.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Snack
Cuisine Fall, Healthy
Servings 4 snack portions
Calories 150 kcal

Equipment

  • Baking sheet
  • Mixing bowl
  • Parchment paper
  • Colander
  • kitchen towel or paper towels

Ingredients
  

  • 1 ½ cups fresh pumpkin seeds (from 1 medium pumpkin)
  • 2 tsp olive oil or melted butter
  • ½ tsp sea salt
  • to taste optional spices: paprika, garlic powder, cinnamon, chili powder, cumin

Instructions
 

  • After cutting your pumpkin, scoop out the seeds. Separate them from the pulp in cold water. Rinse and drain well using a colander.
  • Pat seeds dry thoroughly with a kitchen towel or paper towels. Let air dry for 30 minutes to ensure crispness.
  • Preheat oven to 350°F (175°C). Toss seeds in a bowl with olive oil or butter, sea salt, and any desired spices.
  • Spread in a single layer on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring halfway through. Watch closely toward the end.
  • Let seeds cool completely on the tray — they’ll continue to crisp as they cool. Store in an airtight container at room temp or refrigerate for longer shelf life.

Notes

Let seeds dry thoroughly before roasting for maximum crunch. Try variations like garlic parmesan, chili-lime, or cinnamon sugar. Store in an airtight jar for up to 2 weeks at room temp, or longer refrigerated. Re-crisp in the oven if needed.

Nutrition

Calories: 150kcalCarbohydrates: 3gProtein: 8gFat: 13gSaturated Fat: 2.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 160mgPotassium: 226mgFiber: 2gVitamin A: 15IUCalcium: 12mgIron: 1.9mg
Keyword fall snacks, healthy snack, oven roasted seeds, pepitas, roasted pumpkin seeds
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!