Pumpkin Seed Recipe for Golden, Crunchy Roasted Seeds
Raw pumpkin seeds are rinsed, dried completely, and tossed with olive oil, kosher salt, garlic powder, paprika, and black pepper. They roast at 350°F for 12 to 15 minutes until golden and crunchy, for a savory snack made in about 15 minutes.
Equipment
- Colander
- Clean kitchen towel
- Small mixing bowl
- rimmed sheet pan
- Oven
- measuring spoons
Ingredients
For the Seeds
- ¾ cup raw pumpkin seeds fresh from a pumpkin is best; skip the washing if store-bought
- 1 tablespoon olive oil plus a little extra for the pan; avocado oil also works
For the Seasoning
- ½ teaspoon kosher salt use a little less if using table salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika optional; adds color and gentle warmth
- ⅛ teaspoon black pepper
Instructions
- Heat the oven: Preheat the oven to 350°F (177°C). Let it heat fully before the seeds go in.
- Wash and dry: Rinse the seeds in a colander under cool water, rubbing off the stringy pulp with your fingers. Pat them completely dry with a clean towel. Wet seeds steam instead of roasting.
- Season: In a small bowl, stir the dry seeds with the olive oil, salt, garlic powder, paprika (if using), and black pepper until every seed is lightly coated.
- Spread out: Lightly grease a sheet pan with olive oil and spread the seeds in a single, even layer. Don't pile them up.
- Bake and stir: Bake for 12 to 15 minutes, stirring every 5 minutes and tasting a seed each time to check the crunch. They're done when they turn deep golden and crunchy. Set a timer and stay nearby.
- Cool: Transfer the seeds to a bowl and let them cool for at least 10 minutes. They'll crisp up more as they sit.
Notes
Dry the seeds completely and roast them in a single layer, or they'll turn out chewy. Coat them in oil before adding the spices so the seasoning sticks. Dark pans brown faster, so check early if you're using one. Let the seeds cool fully before storing.