Should I boil the seeds before roasting?

Some folks swear by boiling seeds for 10 minutes first – it can make the shells more tender. But honestly? I skip this step unless I'm making a big batch for meal planning. The important thing is getting them dry before roasting if you want those perfect crunchy pepitas!

How do I know when they're crispy enough?

The telltale signs? Goldeny-brown color and that magical "pop" when you bite one. If they're not crisp after cooling, just pop them back in the oven for 5-minute increments. Every oven's different – mine runs hot, so I start checking at 25 minutes.

Can I use seeds from any pumpkin?

Absolutely! Big carving pumpkins, sugar pumpkins, even those cute decorative gourds – they all work. The smaller seeds from pie pumpkins tend to be extra tender. Pro tip: Save seeds from your Halloween carving session for a post-trick-or-treating snack!

Sweet or savory – which is better?

Trick question – both! I make some of each and mix them in a bowl for the ultimate snack. The cinnamon sugar version disappears fastest in my house (those crunchy pepitas coated in sweet spice? Yes please!), but the garlicky savory ones are my personal weakness.

Crunchy Roasted Pumpkin Seeds Recipe in 30 Minutes or Less

Name: Roasted Pumpkin Seeds
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup pumpkin seeds (cleaned and dried); 1 tbsp olive oil; 1/2 tsp salt; Optional: 1 tsp cinnamon and 1 tbsp sugar for sweet version; Optional: 1/2 tsp garlic powder and 1/2 tsp paprika for savory version

Roasted Pumpkin Seeds

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A simple and crunchy snack made from pumpkin seeds, perfect for Halloween or any time of year.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
Yield: 1 cup 1x
Category: Snack
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup pumpkin seeds (cleaned and dried)
1 tbsp olive oil
1/2 tsp salt
Optional: 1 tsp cinnamon and 1 tbsp sugar for sweet version
Optional: 1/2 tsp garlic powder and 1/2 tsp paprika for savory version

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Instructions

Preheat oven to 300°F (150°C).
Toss pumpkin seeds with olive oil and salt (or chosen seasonings).
Spread seeds in a single layer on a baking sheet.
Bake for 30-40 minutes, stirring occasionally, until golden and crispy.
Let cool before serving or storing.

Notes

Store in an airtight container for up to a week.
Try mixing sweet and savory batches for variety.

Nutrition

Serving Size: 1/4 cup
Calories: 180
Sugar: 1g
Sodium: 290mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 8g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/roasted-pumpkin-seeds-recipe-crunchy-snack/