Roasted Pumpkin Seeds
The internet told me how to roast pumpkin seeds, and now I’m telling you. There are more complicated ways to do it; I went with simple.
Ingredients
- the innards of 1 carving pumpkin
- kosher salt
- olive oil
- smoked paprika (optional)
Directions
- Remove any large chunks of seedless pumpkin innards, and put the seedy guts into a large bowl of water.
- Pick off the seeds into a second bowl of water.
- Clean any remaining pumpkin strings off the seeds.
- Optionally, spread the seeds out on a towel to dry overnight, in which case you can optionally salt them first. Otherwise, pat dry.
- Optionally, line your baking sheet with parchment paper.
- In a bowl, toss the clean, dry seeds with oil and salt (if it’s not already on them).
- Spread seeds evenly on a baking sheet.
- Sprinkle artfully with paprika.
- Roast 25 minutes at 350° (with convection), stirring occasionally.
Variants
You can mix in the spices at the olive oil step if you prefer.
There are a lot of spicing options out there, from sweet to hot, but I prefer my seeds mainly salty so I haven’t investigated them.
I’ve seen advice to attach spices with egg white, and to parboil the seeds before roasting them. I’ve heard something vague about brining them. I haven’t tried any of that, either.
