Seriously, this is the easiest, yummiest roasted pumpkin seeds you will ever make because let’s be real. Who has time for fancy flavored pumpkin seeds?!
Here’s the short version:
Pick pumpkin seeds from pumpkin guts
Dump seeds into colander and rinse the heck out of them.
Shake and shake the salt onto pumpkin seeds
Pour some (yes, exactly “some”) olive oil on pumpkin seeds and mix
Pour pumpkin seeds straight from colander to cookie sheet
Bake in oven for 30-35 minutes at 300 degrees
That’s it! They are easy and sooooo yummy! We pulled out seeds as we were carving pumpkins this weekend and roasted our first batch and they were SO GOOD we had to make more! We were seriously digging through the pumpkin guts for more seeds to roast!
If you need more special instructions, see below:
Preheat oven to 300 degrees
Don’t bother dirtying up any more dishes than you have to. Use your hands and dig through those guts (If you can’t tell, I love the word GUTS!) and pick out all the seeds you want.
Put them straight in the colander and put the colander in the sink. We have one of those awesome sprayer faucets and I just sprayed the heck out of the pumpkin seeds until they started to look white again and actually like pumpkin seeds. Shake the colander a little to get the extra water out. Don’t bother “patting dry” because as simple as that sounds….its not.
No need to measure the salt or olive oil. I just shook the salt until there was too much and then I salted them a little more. Then I just drizzled the olive oil on the top. I didn’t measure but it was probably no more than 2 tablespoons (for those of you who need measurements!).
It’s now time for messy hands 2.0. Get your hands in there and mix the seeds, oil and salt together.
Now just straight up pour the seed/salt/olive oil mixture onto a cookie sheet. You can cover the cookie sheet with foil if you want. Yeah, there will be a little juice or “slime” but it will all be gone after you cook the seeds. Spread the seeds out so they are just one layer deep.
Bake in your oven for 30-35 minutes. It might be more depending on your oven and how roasted you like them. We found for our oven, 36 minutes was the sweet spot, but we like ours pretty brown and roasted.
Enjoy your roasted pumpkin seeds and the extra fiber that comes with it!