Roasted Pumpkin Seeds – Simple, savory, and satisfyingly snackable—these roasted pumpkin seeds are a seasonal staple with serious staying power. Lightly spiced and oven-crisped to perfection, they deliver fiber, magnesium, and a satisfying crunch that plays well with salads, soups, or straight from the jar.
Bonus: they turn kitchen scraps into snack gold.
Ingredients
- 3 c. fresh pumpkin seeds
- 4 c. water
- 3 tsp. salt
- 1 tbsp. olive oil
- ¼ tsp. paprika
Directions
- Heat oven to 350 degrees F.
- Place pumpkin seeds, water, and 2 teaspoons of salt in a large saucepan and bring to a boil for 15 minutes.
- Drain seeds, blot dry, and toss with olive oil, paprika, and the remaining teaspoon of salt.
- Spread the seeds in a single layer on a nonstick baking pan.
- Roast until lightly golden and crisp — about 30 minutes.
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