Go Back
Lightly golden roasted shell-on pumpkin seeds in a shallow ceramic bowl.
The Gardening Chef

Crisp Roasted Pumpkin Seeds

Three ingredients turn the seeds from a fresh pumpkin into a lightly salted snack. This recipe uses whole, shell-on seeds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling 5 minutes
Total Time 55 minutes
Servings: 4 small servings (about ¼ cup each)
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh pumpkin seeds shell-on; measured after separating from pulp
  • 2 teaspoons olive oil
  • 1/4 teaspoon pink Himalayan salt or kosher salt or to taste

Equipment

  • 1 Sheet pan
  • 1 Colander
  • 1 Clean kitchen towel

Method
 

  1. Heat the oven to 300°F (150°C). Have a sheet pan ready.
  2. Separate seeds from the stringy pulp in a bowl of water. Rinse in a colander. Pat thoroughly dry with a clean towel; extra surface water slows crisping.
  3. Toss seeds with olive oil and salt. Spread in one uncrowded layer on the sheet pan.
  4. Roast for about 30–40 minutes, stirring every 10 minutes. Begin checking at 25 minutes. The seeds should look dry and lightly golden, not dark brown.
  5. Cool for 5 minutes before tasting; they crisp as they cool. If a cooled seed is still damp or chewy inside, return the tray to the oven for 5 minutes, then cool and check again.

Notes

Shell thickness varies; some hulls remain chewy even after roasting. Crack off a tough hull and eat the kernel. Cool completely before sealing. Refrigerate in an airtight container for up to 10–14 days, or freeze for longer storage. This timing is for fresh shell-on seeds, not small green pepitas.