These crunchy, salty, roasted pumpkin seeds are super simple to make and hard not to eat in just one sitting! Roasted pumpkin seeds are an excellent fall snack—a much healthier alternative to the usual sweets of the season!
Before you roast the seeds, you need to dry them:
- If you’re scooping out a pumpkin, separate the seeds from the pumpkin flesh. (Tip: It’s easier to separate the seeds while the flesh is still moist.) Use running water to help detach the pulp.
- Wash the seeds and spread them out on wax or parchment paper (no need to remove the outer shell) and let them dry overnight before roasting. Don’t place them on paper towels, because they’ll bond to the towel fibers as they dry.
Our recipe below is just seeds, olive oil, and salt. But add a hint of nutmeg or cinnamon to spice them up a bit.
Other options include: Old Bay seasoning, pepper, brown sugar and cinnamon, pumpkin spice, sea salt, and vinegar. Make it your own!
Of course, if you have a sweet tooth, head on over to our recipes for Halloween treats.
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