Roasted Pumpkin Seeds Recipe
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This recipe for roasted pumpkin seeds is based on 1 cup of pumpkin seeds. Just multiply it for however many cups of seeds you have from your pumpkins. You might need to use more than one pan if you have a lot!
Ingredients
- 1 ½ tablespoon olive oil, or oil of your choice
- 1 cup pumpkin seeds, washed and patted dry
- 1 teaspoon garlic salt
Instructions
- Preheat oven to 325°.
- Line a baking sheet or jelly roll pan with aluminum foil (this makes for easy clean-up). Spray foil lightly with cooking spray.
- In a Ziploc bag, put the oil and pumpkin seeds. Seal and use your hands to squish the seeds around to coat them completely with the oil.
- Open the bag and add the garlic salt.
- Seal the bag and use your hands to squish the seeds around to coat them with the garlic salt.
- Open the bag and pour out the seeds onto baking pan. Gently spread them out in a mostly single layer.
- Bake at 325° for 10 minutes. Use a spatula to turn/mix.
- Return to oven for 10 minutes. Use a spatula to turn/mix again.
- Return to oven for 5-10 minutes, watching closely, until done. You can eat a slightly cooled seed to make sure you don't overbake them.
- Total baking time is 25-35 minutes. I baked mine for 32 minutes, but wish I'd pulled them out just a couple minutes sooner this time.
- Baking time will vary if making a huge batch or if your seeds are very large.
- Allow to cool and enjoy!
Nutrition
Calories: 543kcal | Carbohydrates: 7g | Protein: 19g | Fat: 52g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 26g | Trans Fat: 0.04g | Sodium: 2330mg | Potassium: 518mg | Fiber: 4g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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