Roasted pumpkin seeds are a crunchy and nutritious snack that’s easy to make using fresh seeds from your pumpkin or store-bought raw seeds.
Adding smoked sea salt gives the seeds a deep, savory flavor that elevates this simple snack, making it perfect for fall or any time you crave something salty and crunchy.
This recipe requires minimal ingredients and yields a satisfying mix of smoky and nutty notes in every bite.
Why You’ll Love This Recipe
- Roasting the pumpkin seeds at 300°F (150°C) ensures they cook evenly without burning, resulting in a crisp texture.
- Smoked sea salt adds a unique smoky flavor that complements the natural nuttiness of the seeds without overpowering them.
- Using a light coating of olive oil helps the smoked salt stick and ensures the seeds roast evenly for the best crunch.
Savory Roasted Pumpkin Seeds with Smoked Sea Salt
Enjoy crunchy, savory roasted pumpkin seeds seasoned with smoked sea salt—a perfect healthy snack that's easy to prepare at home.
- Prep time
- 5 minutes
- Cook time
- 30 minutes
- Servings
- 4
- Yield
- About 1 1/2 cups (240 grams) roasted pumpkin seeds
Ingredients
- 1 1/2 cups raw pumpkin seeds (pepitas), rinsed and patted dry
- 1 tablespoon olive oil
- 1 1/2 teaspoons smoked sea salt
Instructions
- Prepare the Pumpkin Seeds Preheat your oven to 300°F (150°C). Rinse the pumpkin seeds thoroughly to remove any pumpkin pulp and strings. Pat the seeds dry completely using paper towels or a clean kitchen towel to prevent steaming during roasting.
- Season the Seeds In a mixing bowl, toss the dried pumpkin seeds with olive oil until evenly coated. Sprinkle the smoked sea salt over the seeds and toss again to distribute the seasoning.
- Roast the Seeds Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25 to 30 minutes, stirring every 10 minutes to ensure even roasting. The seeds should be golden brown and crunchy when done.
- Cool and Serve Remove the seeds from the oven and let them cool completely on the baking sheet. Cooling ensures they become crisp. Once cool, store in an airtight container or serve immediately as a savory snack.
Helpful Tips
- Dry the pumpkin seeds thoroughly before roasting to achieve the best crispiness.
- Stir the seeds during roasting to prevent burning and promote even browning.
- Store cooled roasted pumpkin seeds in an airtight container at room temperature for up to one week.
- For extra flavor, try adding a pinch of smoked paprika or garlic powder along with the smoked sea salt.
- Make sure to cool the seeds completely before storing to avoid trap moisture which can cause sogginess.
Storage and Make-Ahead
Store roasted pumpkin seeds in an airtight container at room temperature for up to 1 week to maintain crispness.
Avoid refrigerating roasted pumpkin seeds as moisture may cause them to lose their crunch.
For longer storage, keep them in a sealed container in the freezer for up to 3 months; thaw to room temperature before eating.
Frequently Asked Questions
Can I use raw pumpkin seeds purchased from the store?
Yes, raw pumpkin seeds purchased from the store work perfectly for roasting using this recipe.
How do I remove the pulp from fresh pumpkin seeds?
Place the seeds in a bowl of water and rub them between your fingers to separate the pulp. Rinse and repeat until seeds are clean, then dry thoroughly.
Can I use regular salt instead of smoked sea salt?
Yes, regular salt can be used, but smoked sea salt adds a unique smoky flavor that enhances the snack.
What is the best oven temperature for roasting pumpkin seeds?
Roasting at 300°F (150°C) helps gently dry and crisp the seeds without burning them.
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