The Best Easy Roasted Pumpkin Seeds (Perfectly Crispy!)

Hello, my friends, and welcome to one of the greatest traditions of the fall season! Carving pumpkins is a blast, but the absolute best part is the delicious reward you get at the end: a big batch of perfectly crispy, crunchy, and savory Roasted Pumpkin Seeds. This isn’t just a recipe; it’s a rite of passage for autumn.

If you’ve ever struggled with pumpkin seeds that are chewy, burnt, or bland, then you have come to the right place. I am going to share with you a simple, game-changing secret that guarantees the most unbelievably crispy and flavorful pumpkin seeds every single time. Forget just tossing them with oil and salt; our method involves a quick boil that makes all the difference. Get ready to make the best roasted pumpkin seeds of your life!

Why This is The ONLY Pumpkin Seed Recipe You’ll Ever Need

This recipe is a true game-changer for this classic fall snack.

• The Secret to ULTIMATE Crispiness: The quick, 5-minute boil in salted water is the absolute key. It seasons the seeds from the inside out and, more importantly, helps them to roast up incredibly crispy and crunchy, never chewy.
• Perfectly Seasoned Every Time: Boiling the seeds in salted water ensures they are seasoned all the way through, not just on the outside.
• A Healthy & Wholesome Snack: Pumpkin seeds are a nutritional powerhouse, packed with fiber, protein, and healthy fats. This is a snack you can feel amazing about eating.
• Completely Customizable: We’ll show you the basic method, but you can get creative and toss your seeds in any of your favorite spice blends, from savory to sweet!

Gather Your Simple, Essential Ingredients: What You’ll Need

This impressive snack comes together with just a handful of powerful pantry staples.

• 1 ½ cups raw pumpkin seeds (from 1-2 medium pumpkins)
• 2 teaspoons fine sea salt, plus more for serving
• 2 teaspoons olive oil (or melted coconut oil)
• 2 teaspoons of your favorite spice blend (such as chili powder, curry powder, or pumpkin pie spice)

Crafting Your Roasted Pumpkin Seeds: Step-by-Step Guide

Let’s make the crispiest, most delicious pumpkin seeds ever. The boiling step is your secret to success!

1. Prep the Oven and Clean the Seeds: First, preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper. Scoop the seeds and pulp from your pumpkin into a large bowl. Fill the bowl with cold water. Use your hands to swish the seeds around and separate them from the stringy pumpkin pulp. The seeds will float to the top, making them easy to scoop out.
2. The Secret Boiling Step: Fill a medium saucepan with 2 cups of water and add your 2 teaspoons of salt. Bring the salted water to a boil. Add your cleaned pumpkin seeds to the boiling water and let them simmer for 5 minutes.

1. Dry the Seeds Completely: This step is crucial! Drain the boiled seeds in a colander. Spread them out on a clean dish towel or a thick layer of paper towels and pat them VERY dry. The drier the seeds are, the crispier they will get in the oven.
2. Season and Roast: Mound the completely dried seeds onto your prepared baking sheet. Drizzle with the olive oil and sprinkle with your chosen spice blend. Use your hands to toss everything together until the seeds are evenly coated.

1. Bake to Crispy Perfection: Spread the seasoned seeds out into a single, even layer. Bake, stirring the seeds at least once halfway through the cooking time, until they are fragrant and a beautiful golden brown around the edges. This can take anywhere from 10 to 25 minutes, depending on the size of your seeds.
2. Cool and Enjoy: Let the roasted seeds cool completely on the baking sheet. They will get even crispier as they cool. Store them in an airtight container and enjoy!

Wise Tips for the Best Roasted Pumpkin Seeds

• Don’t Skip the Boil! I can’t say this enough. Boiling the seeds in salted water is the absolute, non-negotiable secret to making them perfectly seasoned and incredibly crispy.
• Dry, Dry, Dry! After boiling, the seeds must be patted completely dry. Any excess moisture will cause them to steam in the oven instead of roast, which will prevent them from getting crispy.
• Listen for the Pop: As the seeds roast in the oven, you may hear them start to pop a little. This is a good sign that they are getting dry and crispy!
• Get Creative with Spices: This method is a perfect blank canvas. Try a sweet version with cinnamon and sugar, a smoky version with smoked paprika and cumin, or a savory version with garlic powder and dried herbs.

Frequently Asked Questions (FAQ) – Easy Roasted Pumpkin Seeds

Can you eat the shells of pumpkin seeds?
Yes, absolutely! The shells on the small seeds from a carving pumpkin are completely edible and provide a wonderful source of extra fiber and a great crunchy texture.

How do I store roasted pumpkin seeds?
Let them cool completely, then store them in an airtight container (like a mason jar) at room temperature. They will stay fresh and crispy for a couple of weeks.

My pumpkin seeds are still chewy. What did I do wrong?
Chewy seeds are usually the result of not boiling them first, not drying them thoroughly enough, or not roasting them for long enough. Make sure they are completely dry and roast them until they are fragrant and golden.

Conclusion

This Easy Roasted Pumpkin Seeds recipe is a true celebration of fall and a wonderful way to eliminate food waste in the most delicious way possible. It’s a simple, rewarding, and incredibly satisfying snack that is sure to become a new autumn tradition in your home. Enjoy!