This easy twist on salty roasted pumpkin seeds adds just a minute or two to your prep. We add curry powder, salt, and pepper to the seeds before roasting and then finish them off with some chopped mint and lime juice for extra brightness.
Why It Works
- Drying the seeds before roasting 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.
- Yield:Makes about 2 cups
- Active time: 10 minutes
- Total time:1 1/2 hours
- 2 cups pumpkin seeds
- 2 tablespoons (30ml) vegetable, canola, or olive oil
- 2 teaspoons curry powder
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped mint from 1 bunch mint
- 2 teaspoons freshly squeezed lime juice from 1 lime
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°F (90°C) oven, stirring occasionally, or use a hair dryer.
Adjust oven rack to center position and preheat oven to 325°F (160°C). In a large bowl, toss dried pumpkin seeds with oil and season with curry powder, salt, and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.
When seeds have cooled, toss with mint and lime juice and serve.