Here’s how to make perfect toasted pumpkin seeds that are crunchy and delicious. This is a great idea for a vegan who is seeking an alternative to the usual milk-chocolate-based Halloween candy we can’t ever seem to get away from. Toasting pumpkin seeds is a fun activity for families with kids, and it is also a good snack you can make year-round.
Ingredients for how to make toasted pumpkin seeds:
- As many pumpkin seeds as you can get from your jack-o-lantern(s)
- olive oil
- preferred seasonings like Cajun, lemon pepper, curry, cinnamon / sugar, any variety of herbs (this could literally be anything)
Directions for how to make toasted pumpkin seeds:
- Preheat oven to 400 degrees F
- In a strainer or colander, wash pumpkin seeds until most of the stringy pulp has been removed from the seeds.*
- In a small pan, simmer water and pumpkin seeds with 1 tsp. salt for 10 minutes.
- Turn the stovetop OFF, drain water, and place pan with pumpkin seeds back onto the burner while cooling. This will allow excess water to evaporate from the seeds.**
- Brush an even coating of olive oil onto baking sheet.
- Spread pumpkin seeds out on the baking sheet in a single thin layer.
- Bake on 400 degrees for 20 – 30 minutes or until the seeds turn a golden brown.
- Carefully remove seeds from oven and sprinkle with salt. At this stage you can also add whatever seasoning you like. Suggested seasonings include:
- Chili powder, garlic seasoning, cumin, cinnamon/sugar, Cajun seasoning…the list goes on. Be creative!
- Let seeds cool on a rack then dump them in a bowl and watch them disappear!
*I like to leave a small amount of pumpkin guts on my pumpkin seeds. This adds extra pumpkiny flavor and texture when you bake them.
**Most recipes recommend drying the seeds with a paper towel before placing them on the baking sheet, but I find this cumbersome because the seeds stick to the paper towel and it turns into a fiasco trying to shake them loose.