Roasted pumpkin seeds isn't rocket science, but there are some surefire ways to guarantee great flavor and texture. We dry our seeds before roasting them, and use oil to help get them a nice, crisp finish. For more tips and nine different flavor-packed seasoning combos, visit our guide to roasting and seasoning pumpkin seeds.
Why It Works
- Drying the seeds ensures they can be evenly coated in oil, for a perfectly toasted texture.
- Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.
Read more: How to Roast and Season Pumpkin Seeds
- Yield:Makes about 2 cups
- Active time: 10 minutes
- Total time:1 1/2 hours
- 2 cups pumpkin seeds
- 2 tablespoons vegetable, canola, or olive oil
- Kosher salt and freshly ground black pepper
Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel-lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200 degree oven, stirring occasionally, or use a hair dryer.
Adjust oven rack to center position and preheat oven to 325°F. In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.