No-Fail Roasted Pumpkin Seeds + Benefits
Did you know that October 26th (TODAY) is National Pumpkin 🎃 Day? Let’s celebrate with a little treat on us, our NO Fail Roasted Pumpkin Seed Recipe!
Are roasted pumpkin seeds healthy for you?? Of course!! Pumpkin seeds are noticed as a “superfood” by many nutritionists due to their high level of vitamins and minerals. The seeds are also a great source of magnesium, zinc, iron, fiber and antioxidants. Pumpkin seeds are a great snack option as they are not only healthy, crunchy, gluten-free, vegan, paleo but they are delicious!!
With many trial and errors we have come up with a spectacular roasted pumpkin seed recipe that has never failed us!
First, you’ll want to scoop out all of the seeds from your pumpkin. Sift through the seeds with your fingers and pick out any big pieces of pulp. Next, sit your colander of seeds down in a bowl of warm water (enough where they will float) and let it sit for 10-15 minutes swirling a couple times. Placing the seeds in this water will help loosen any extra pulp that’s stuck to them and leave you with cleaner seeds to roast!
After cleaning the seeds you’ll want to remove them from water and place them on a paper towel to dry. Pat the seeds with a paper towel until they are mostly dry. Then, the fun begins... you’ll now start mixing your recipe for the best N O fail roasted pumpkin seeds.
This recipe is according to 1/2 cup of clean and towel dried pumpkin seeds, adjust recipe according to how many seeds you have.
- 1/2 cup pumpkin seeds
-1 teaspoon olive oil
-1/2 teaspoon sea salt
-1/4-1/2 teaspoon black pepper
-Clean pumpkin seeds (as mentioned above)
-Start oven to 300 degrees F
-Toss pumpkin seeds in olive oil to cover
-Sprinkle salt and pepper to taste on top of olive oil covered seeds and mix
-Place parchment paper on a baking sheet and pour the seeds onto the parchment paper
-Press the seeds out on the parchment paper to a single layer across the sheet to ensure even baking to each seed
-Place baking sheet in oven and cook for 20-30 minutes, stir the seeds about every 8 minutes, cook until you are happy with their crispiness (we like our golden brown)
-Enjoy! The longer you let your seeds rest after baking the less chewy they will be (we prefer less chewy and more crunchy)
Let us know if you try this recipe!