Crunchy Pumpkin Seeds
Toasted or roasted with a minimum of ingredients, these crunchy pumpkin seeds are a healthy and satisfying snack.
By Yankee Magazine|Oct 27 2020|
Toasted or roasted with a minimum of ingredients, these crunchy pumpkin seeds are a healthy and satisfying snack.
Total Time
5 minutesIngredients
2 cups pumpkin seeds, rinsed
1 tablespoon olive oil
1 teaspoon kosher or sea salt
Instructions
Preheat oven to 350°. In a medium-size bowl, toss seeds in oil to coat. Spread on a rimmed baking sheet and sprinkle with salt. Bake about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Transfer to a large shallow plate to cool before serving.
If you prefer, you may toast seeds on the stovetop. Warm a large cast-iron skillet over medium heat. Add oil, then seeds, and stir well to coat. Spread mixture in an even layer; stir often until seeds are lightly toasted. Season with salt. Transfer to a large shallow plate to cool before serving.
My secret to the best toasted pumpkin seeds is Jane’s Krazy Mixed-Up Salt. It is a product sold in many New England grocery stores and I use it for pumpkins seeds and pumpkin seeds only…… (I am not affiliated with this product in any way…..it just adds the right zip to the seeds!!)
We’ve always done slow roasting. pumpkin seeds (not rinsed) and butter on a rimmed sheet, in 220 degree oven for 1 hour, stirring occasionally. Salt to taste when they come out. SOOOO good.