EASY Homemade Crunchy Roasted Pumpkin Seeds


All Photos © Christine Elise McCarthy 2014

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OK – I am not really a fan of pumpkin seeds.  Or, at least I wasn’t until YESTERDAY when I roasted up some of my own!  Wow!  So easy & so yummy!  You will never throw pumpkin seeds away again.  Trust.

EASY Homemade Crunchy Roasted Pumpkin Seeds


Pumpkin seeds

Olive oil

Sea salt (fine)


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Heat the oven to about 325.

Get a large bowl of water & put the messy seed mix in there.  Separate the seeds from the flesh & the seeds all float to the top.  Use a slotted spoon & get those suckers outta there.

Boil some water & add a tsp of salt.  Lower the heat, add the seeds &  simmer the seeds, uncovered, for about 10 minutes & then drain them.

I let them set out to dry a bit & then tossed them with just a hint of olive oil.

Spread them on a cooking sheet in as thin a layer as you can – trying to minimize overlap so all the seeds get heat equally.  Sprinkle with a little salt & bake for about 10 minutes.

Take them out & stir them around.

Now continue roasting in 5 minute increments because you DO NOT want to burn these.  They are done when they are just starting to look golden but the real test is how they chew.  So – cool a few off each time you test them & eat them.  They are done when they chew easily & are nice & crunchy!

I stored mine in a jar on the counter & I steal some every time I walk by.  SO TASTY!

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