Roasted Pumpkin Seeds
Roasted pumpkin seeds are a crunchy, nutrient-packed snack that’s as satisfying as it is simple to make. With just 30 minutes of prep and 35 minutes in the oven, you’ll transform humble seeds into golden, crispy bites bursting with savory flavor.
Ingredients
- 1 cup pumpkin seeds
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili Powder, for sprinkling
Instructions
- Scoop the seeds from the pumpkin or winter squash and place in a bowl of water to separate the seeds from the flesh (the seeds will float). Rinse in a colander to remove excess flesh from the seeds. Lay the seeds in a single layer on a kitchen towel to dry.
- Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the seeds in a small bowl and drizzle with the olive oil and salt and toss to coat. Spread in a single layer on the baking sheet and roast for 35 to 45 minutes, stirring halfway, until golden brown and crisp.
- Toss with a few sprinkles of chili powder and serve.
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