Pepitas (Roasted Pumpkin Seeds)
Don’t throw away those pumpkin seeds! Here’s how to make toasted pumpkin seeds that are addictive and delicious snacks.
Ingredients
- Pumpkin seeds scraped from your pumpkin
- table salt kosher is too large
- olive oil
- Seasoned salt
- cumin, chili powder, seasoned salt Optional:
Instructions
- Toss the seeds into a colander and rinse them under cold water, pulling away the chunks of pulp as you go.
- Spread the rinsed seeds out on a baking sheet.
- It's important to allow the seeds to dry several hours or overnight. Beware: they’re quite sticky/slimy, so don’t place them on paper towels! Just leave them on the baking sheet and they’ll be fine.
- When they’re nice and dry, go ahead and preheat the oven to 250°F.
- Use your fingers to toss the seeds around to coat.
- Salt the seeds generously. I use regular table salt for this one. (Kosher salt’s flakes are too big.) You can really go nuts with the seasoning: cayenne pepper, seasoned salt, even curry powder. But I like to keep it simple.
- Pop them in the oven for an hour or so, until the seeds are light golden brown.
- And that’s it! Let them cool for a few minutes…then let the snacking begin!
- Pepitas need to be stored in an airtight container if they last beyond the first day.
Notes
Recipe source: The Pioneer Woman