How to Roast Pumpkin Seeds
Equipment
- oven
- bowl
- baking sheet
- spoon
- Colander
- Ice cream scoop
Ingredients
- 1 ½ cups pumpkin seeds – washed and dried
- 1 tablespoon olive oil
- 1 tablespoon homemade keto taco seasoning or store-bought taco seasoning
- salt – only if needed
Instructions
- Remove the seeds: If you're starting with a whole pumpkin, see How to Cut and Peel a Pumpkin first. Use a large metal spoon or ice cream scoop to remove the seeds and stringy fibers. PICS. 1–3
- Clean and wash the pumpkin seeds: Place the seeds in a colander or large sieve. Rinse them well under running water and remove any attached strings. Cover the sink drain with a strainer to help prevent clogging. PIC. 4
- Dry the pumpkin seeds: Spread the clean seeds over a kitchen cloth and let them dry overnight. Note: Use the same process to clean pumpkin seeds for roasting whether they're from a fresh pumpkin or saved after carving.
How to Roast Pumpkin Seeds
- Season the seeds: Place the dry pumpkin seeds in a bowl. Toss them with the olive oil and taco seasoning until they're evenly coated. Taste one seed and add salt only if needed. PIC. 5
- Prepare for roasting: Preheat the oven to 375°F (190°C). Spread the seeds evenly on a parchment-lined baking sheet or lightly greased cookie sheet.
- Bake until golden: Roast for 15–30 minutes, depending on the size of the seeds. Toss them at least once halfway through for even browning. Check the roasted pumpkin seeds for a golden-brown color and nutty aroma before removing them from the oven. PIC. 6
- Serve: Enjoy them warm or at room temperature.
Recipe Video
Recipe Notes
Storage and Reheating
Room temperature: Let the roasted pumpkin seeds cool completely, then transfer them to an airtight container. Store them at room temperature for up to 3 days. Refrigerator: Keep the cooled roasted pumpkin seeds in an airtight container in the refrigerator for up to 7 days. Freezer: For longer storage, place the completely cooled seeds in an airtight container or freezer-safe bag and freeze them. Reheating: You don't need to reheat roasted pumpkin seeds before eating them. If they've lost some of their crunch, warm them in a 300°F (150°C) oven for 5–10 minutes, or until crisp again.Nutrition
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