Toasted Pumpkin Seeds
We love this Toasted Pumpkin Seed recipe because it's super easy and perfect for nut-free schools. Whenever you have a craving for nuts, try this recipe instead!
Servings: 8
Calories: 94kcal
Ingredients
- 2 cups pumpkin seeds or pepitas
- cooking oil or spray
- sea salt, to taste
Instructions
- Preheat oven to 400°F.
- Spray a cookie sheet with a thick coating of cooking oil and evenly place the pumpkin seeds on the sheet. Lightly sprinkle pumpkin seeds with salt.
- Bake for 10 minutes.
- Stir the seeds and cook another 10-15 minutes or until golden and crispy (make sure to keep an eye on them in the last few minutes of cooking so they don’t burn).
- Cool and serve.
Notes
- Dry Thoroughly: The drier your seeds, the crispier they’ll turn out! If they’re still damp, they’ll steam instead of toast.
- Customize Your Seasoning: Don’t limit yourself! My kids love when I toss the seeds in a little soy sauce before I roast them. Feel free to experiment! Try different seasonings like garlic powder, curry powder, or even cinnamon sugar for a sweet twist.
- Keep an Eye Out: Make sure to keep an eye on your pumpkin seeds in the last few minutes of cooking so they don’t burn. Pepitas may take less time since they're already hulled.
- Store for Later: Toasted pumpkin seeds will stay fresh in an airtight container for up to a week, so make a big batch and snack on them all week long.
Nutrition
Calories: 94kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 146mg | Potassium: 129mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg