Ingredients
Method
Step-by-Step
- Separate 1 cup of pumpkin seeds from the pulp and rinse them under cold water, removing as much stringy pumpkin material as possible.
- For especially tender seeds, simmer them in lightly salted water for about 10 minutes. Drain thoroughly.
- Spread the seeds on towels and pat them very dry. For the crispiest result, let them air-dry for 20–60 minutes, or at least 30 minutes when possible.
- Heat the oven to 325°F (165°C). Toss the dry seeds with 1 tablespoon olive oil or melted butter, 1/2 teaspoon fine salt, and 1/4 teaspoon of any optional seasoning.
- Spread the seeds in one uncrowded layer on a parchment-lined or lightly greased baking sheet.
- Roast for approximately 20–30 minutes, stirring once or twice, until golden and crisp. Begin checking early because small seeds can brown quickly.
- Cool the seeds on the baking sheet before serving. They become noticeably crisper as they cool.
Notes
Do not skip thorough drying, since moisture is the main cause of chewy seeds. Store completely cooled seeds in an airtight container and use them as a snack or topping for soups, salads, and roasted vegetables.