Roasting Pumpkin Seeds

October 08, 2021

Roasting Pumpkin Seeds

A classic Fall snack!


  • 1 1/2 cups fresh, raw pumpkin seeds (as clean as you can get them)
  • 2 tsp kosher salt
  • 2 tsp mild flavoured olive oil
  • 2 tsp Saltwest Spicy Ancho Chili Sea Salt (or your favourite spice blend)


  • Preheat the oven to 350F and line a baking sheet with parchment paper
  • Fill a medium saucepan with about 2 cups of water and season with 2 tsp kosher salt. Bring to a boil
  • In the meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean
  • Add the cleaned seeds to the salted water and simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds
  • Scatter the seeds onto a clean towel and pat them very dry
  • Mound the dried seeds onto the prepared baking sheet. Add the oil and chili salt and toss until well coated
  • Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges - usually 15 to 25 minutes depending how large the seeds are

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