Welcome to the most delicious snack ever! Seriously, pumpkin seeds and I go together like peanut butter and chocolate. In fact, I’ve been known to buy a couple of pumpkins after Halloween (hey, they’re cheaper!) and use them just for roasted pumpkin seeds. So, how do you make this amazingly delectable and healthy snack? It’s super simple!
Easy Way to Roast Pumpkin Seeds
Step 1: Choose your pumpkin.
We opt for the big, hearty pumpkins – not those tiny baking ones. Remember, you want one with a lot of seeds…it is roasted pumpkin seeds after all.
Step 2: Cut That Bad Boy Open.
Cut a large circle around the stem area, so that you can easily remove the top and scoop out the pumpkin seeds.
Step 3: Scoop!
It’s time to get messy, friends. Scoop out all of the pumpkin seeds and put them in a large bowl. If possible, try to separate the seeds from the innards (I have no idea what that stringy, slimy stuff is called). Get out every last seed. Trust me, it’s worth the effort.
Step 4: Wash ‘Em Up
Before you start washing, turn the oven to 200 degrees Fahrenheit. Put your innards-free pumpkin seeds in a large colander and wash them off under warm water. Dump them onto a paper towels and pat dry.
Step 5: Season and Roast
Line a shallow baking sheet with parchment paper and dump your dry pumpkin seeds onto it. Sprinkle the pile with sea salt and then spread them out on the baking sheet in a single layer. Pop them in the oven and bake for about 45 minutes or until slightly browned. Baking times may vary, so just keep a close eye on them. Also, if you’re in a hurry, you can speed up the process by upping the temperature and lowering the time.
Step 6: Enjoy!
Let them cool for a moment or two when you pull them out of the oven, but be sure to try them warm too. They’re delicious and nutritious! The only problem is that they’re gone in no time flat.
What’s your favorite fall snack? Share with us below!