Crispy Roasted Pumpkin Seeds with Sea Salt
A simple, crunchy, and savory snack made from fresh pumpkin seeds, olive oil, and sea salt. These roasted seeds are a healthy, gluten-free alternative to chips, perfect for game day or everyday snacking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 2 cups fresh pumpkin seeds (drained)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
Instructions
- Cut the pumpkin in half and scoop out the seeds into a large bowl.
- Fill the bowl with cold water. Skim off floating pulp and repeat 2-3 times until seeds are clean.
- Drain the seeds thoroughly in a colander or strainer to remove excess water.
- Preheat the oven to 325°F (165°C).
- Spread the drained seeds onto a rimmed baking sheet lined with parchment paper.
- Drizzle with olive oil and sprinkle with salt, garlic powder, pepper, and onion powder. Toss until evenly coated.
- Roast for 20-25 minutes, stirring every 10 minutes, until golden brown and fragrant.
- Remove from oven and let cool completely on the pan to ensure crispiness.
Notes
Ensure seeds are completely dry before roasting to achieve maximum crunch. Do not overcrowd the pan; roast in batches if necessary. Seeds will continue to crisp up as they cool, so do not eat them while hot. Store in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sodium: 230
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 9
- Fiber: 2
- Protein: 7
Keywords: pumpkin seeds, roasted pumpkin seeds, healthy snack, game day snack, gluten-free snack, vegan snack, autumn recipe, easy snack