Salty, Crispy Roasted Pumpkin Seeds

close up red orange kitchen cloth underneath a white bowl of Salty Crispy Roasted Pumpkin Seeds

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Have you been throwing away your pumpkin seeds? Nooo… it’s time to stop! Roasted pumpkin seeds are a fabulously healthy snack that everyone will love and they’re really easy to make, not to mention super addictive!

Once you’ve made your first batch of these crunchy and crispy roasted pumpkin seeds you’ll never throw them away again. They’re absolutely perfect for snacking on, adding to a salad and sprinkling over soups for some extra seasoning!

red orange kitchen cloth underneath a white bowl of Salty Crispy Roasted Pumpkin Seeds
Roasted Pumpkin Seeds

Pumpkin Seeds Are Really Good For You Too!

As well as tasting freaking delicious, these seeds are absolutely packed with nutritious goodness. They’re a great source of fiber, protein, minerals like magnesium and zinc, and healthy fats. Super tasty AND healthy – the best combo ever.

How To Get Those Sticky Strings Off The Seeds

This used to be my least favorite part of making roasted pumpkin seeds but it’s easy now that I have the hang of it! When you’re scooping out the seeds initially it’s going to seem impossible to separate the sticky strings from seeds, but there’s a trick to it. All you have to do is rinse the seeds and strings under cold water and they’ll easily separate! See, it’s easier than it seems, isn’t it!

close up red orange kitchen cloth underneath a white bowl of Salty Crispy Roasted Pumpkin Seeds

How to Make Salty, Crispy Roasted Pumpkin Seeds

  1. Cut the top off the pumpkins and scrape out the insides.
  2. Separate the seeds from the stringy pulp when cleaning. Place the seeds into a large colander. Dump the strings.
  3. Rinse the seeds in the colander.
  4. Place 2-4 cups of seeds into the stockpot with 4 cups of water and 2 tbsp of salt.
  5. Boil the seeds for around 15-20 minutes until slightly grey. Scoop any pumpkin pulp off the top of the water.
  6. Drain the seeds and place them on clean kitchen towels.
  7. Place onto baking sheets and leave to dry out overnight.
  8. The next day, toss the seeds with melted butter and olive oil and your preferred seasonings.
  9. Dry out in a preheated oven (200 F) for another 30 minutes. Stir every 10 minutes.
  10. Increase the oven temperature to 300 F and bake for another 45 minutes or until dry and crispy.
  11. Remove and enjoy!

 

 

How To Add Even More Flavor

I honestly think these seeds are amazing with melted butter and some simple salt to season, but you can add whatever seasonings you want really! If you like, you can add some of your preferred blend of herbs and spices before roasting. I’ve tried adding taco seasoning a few times and it always goes down well with the kids! You could even try homemade chill seasoning, my Cajun seasoning or curry powder, whatever floats your boat!

Happy cooking!

Love,

Karlynn

 

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One of the best parts of carving a fresh pumpkin is enjoying roasted pumpkin seeds as your reward! This recipe yields salty, crispy pumpkin seeds that the whole family will love snacking on.

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Salty, Crispy Roasted Pumpkin Seeds

One of the best parts of carving a fresh pumpkin is enjoying roasted pumpkin seeds as your reward! This recipe yields salty, crispy pumpkin seeds that the whole family will love snacking on.

5 from 1 vote
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Course
Snack
Cuisine
American
Servings
3
Calories
508
Author
Karlynn Johnston

Ingredients

  • 3 cups raw fresh pumpkin seeds
  • 4 cups water
  • 2 tablespoons salt
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • sprinkle with seasoning salt garlic powder, curry, etc

Instructions

  1. Cut the top off of the pumpkins. Scrape out the insides of the pumpkin, getting all of the seeds and pulp. I use a spoon to make sure that I clean the pumpkin out well.
  2. While you are cleaning out the seeds, try to separate the seeds from the stringy pulp, place the seeds into a large colander and the strings into the garbage.
  3. Once done, rinse the seeds in the colander to clean the seeds as much as possible, but don't worry the next step cleans them really well!
  4. Place 2-3 cups of seeds into a stockpot. Add in the 4 cups of water and 2 tbsp of salt.
  5. Boil the seeds until they are slightly grey-ish, around 15-20 minutes. Scoop any pumpkin pulp off the top of the water as it floats off the seeds and throw out.
  6. Drain the seeds completely.
  7. Place the seeds onto clean kitchen towels to dry off.
  8. Place onto baking sheets and leave overnight to dry out.
  9. The next day, preheat your oven to 200 °F.
  10. Toss the seeds with the melted butter and olive oil, adding any seasonings you want at this point. We love seasoning salt!
  11. Dry out in the preheated oven for another 30 minutes, stirring every 10 minutes to ensure the moisture is evaporating.
  12. Raise the oven temperature to 300 and bake for another 45 minutes, or until they are raelly dry and crispy brown on the outside.
  13. Remove and enjoy.

Recipe Notes

  • Season these however you want! Curry, garlic, seasoning salt, anything goes!
  • If you want them saltier, add another tablespoon of salt into the boiling water.

Nutrition Information

Calories: 508kcal, Carbohydrates: 7g, Protein: 19g, Fat: 48g, Saturated Fat: 12g, Cholesterol: 20mg, Sodium: 4740mg, Potassium: 518mg, Fiber: 4g, Sugar: 1g, Vitamin A: 237IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 6mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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