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Crispy Roasted Pumpkin Seeds with Sea Salt – Easy Snack

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This recipe delivers perfectly crispy, golden pumpkin seeds every time with a simple boiling step that ensures even crunch. Made with just pumpkin seeds, olive oil, and sea salt, it’s an easy, crowd-pleasing fall snack.

Ingredients

  • Fresh pumpkin seeds (from one medium pumpkin, about 1 ½ cups)
  • Water (4 cups)
  • Sea salt (1 tablespoon for boiling water, plus more for finishing)
  • Olive oil (1 tablespoon)

Instructions

  1. Clean the seeds: After carving your pumpkin, separate the seeds from the stringy pulp. Place them in a colander and rinse under cold water, rubbing gently to remove any remaining bits. Pat the seeds dry with a towel.
  2. Boil the seeds: In a medium saucepan, bring 4 cups of water to a boil. Add 1 tablespoon of sea salt and stir until dissolved. Add the pumpkin seeds and boil for exactly 10 minutes.
  3. Drain and dry: Pour the seeds into the colander and let them drain. Spread them out on a clean kitchen towel and pat them dry. They should feel dry to the touch but still slightly damp. Let them sit for 5 minutes while you preheat the oven.
  4. Preheat the oven: Set your oven to 350°F (175°C). If your oven runs hot, go with 325°F (160°C) to be safe.
  5. Season the seeds: In a small bowl, toss the dried seeds with 1 tablespoon of olive oil. Make sure they’re all lightly coated. Spread them in a single layer on a parchment-lined baking sheet. Don’t overcrowd.
  6. Roast: Place the baking sheet in the oven and roast for 20 minutes. Halfway through, pull the sheet out and stir the seeds with a spatula. After 20 minutes, check for doneness. They should be golden brown and smell nutty. If still pale, give them another 3-5 minutes.
  7. Salt and cool: As soon as the seeds come out of the oven, sprinkle them with flaky sea salt while they’re still warm. Let them cool completely on the baking sheet—they’ll continue to crisp up as they cool.

Notes

Don’t skip the boiling step—it ensures even crunch. Dry seeds well after boiling to avoid steaming. Stir halfway through roasting for even browning. Salt while warm for better adherence. Let cool completely for maximum crispiness. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

Keywords: roasted pumpkin seeds, crispy pumpkin seeds, sea salt pumpkin seeds, fall snack, easy snack, pumpkin seeds recipe

Find it online: https://avabowls.com/crispy-roasted-pumpkin-seeds-with-sea-salt-easy-snack/