How To Roast Hulled Pumpkin Seeds (Pepitas)
- Preparation time: 5 minutes
- Baking time: 15 minutes
- Total time: 20 minutes
Ingredients
Pumpkin Seeds:
Optional Oil, Salt and Black Pepper:
- 1 to 2 teaspoons olive or vegetable oil per 1 cup pumpkin seeds
- Dash salt
- Dash ground black pepper
Ingredients
(serves 4)
Section
Instructions
-
Preheat oven to 350°.
- Line a baking sheet with parchment paper or aluminum foil.
- Hulled pumpkin seeds can be roasted as is or tossed with oil, salt and pepper.
- To roast with oil and seasonings:
- In a medium bowl, toss hulled pumpkin seeds in a small amount of olive oil (or vegetable oil of your choice) sea salt and black pepper. NOTE: Try any spice combinations that sound good to you: Chili powder, ground cumin, dried thyme are good choices!
- Spread the pumpkin seeds out on the parchment paper lined baking sheet.
- Bake for 10 to 15 minutes, or until crisp, tossing the seeds every 5 minutes so all sides of seeds get toasted.
- Allow to cool.
- Seeds can be stored in an air tight container for 1 to 2 weeks at room temperature or 1 to 3 months in the refrigerator. Seeds can also be stored in an airtight container in the freezer for up to 6 months.
Comments
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