I love snacking on roasted pumpkin seeds! So delicious, easy to eat and prepare, and with numerous health benefits, who could say no? Traditionally I make large batches every year after we carve our Halloween Jack-O-Lanterns and snack on them for weeks!
I do not use oil in this recipe.
- Pumpkin seeds
- Seasoned salt (optional)
As you carve your pumpkins, keep all the seeds in a bowl. I find it easier to separate the seeds and pulp into two separate bowls as I go, rather than sort that mess out later.
Throw the seeds into a colander and rinse under cold water, stirring with your hands to make sure all the seeds are all rinsed thoroughly.
Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt for each half cup of seeds.
Bring the saltwater and seeds to a boil for 10 minutes.
Preheat the oven to 350 F.
Coat a baking sheet with whichever nonstick cooking spray you prefer and spread the drained seeds out in a single layer.
I took this opportunity to sprinkle seasoned salt over the damp seeds. You are welcome to leave them with just the salt that was boiled into them, or add any variety of other toppings depending on your taste.
Cook the seeds until dry and crispy, this could take an hour or more. Remember to stir occasionally so the seeds get baked evenly.
Let them cool for a few minutes…then let the snacking begin!