Roasted pumpkin seeds
Crispy roasted pumpkin seeds seasoned with oil and salt, baked until golden and crunchy for a simple homemade snack.
Updated : 16 March, 2026
Easy
About 20 min.
Ingredients
1
Pumpkin
1 tablespoon
Vegetable oil
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Using a small, sharp knife, cut the top off the pumpkin. With a large spoon, scoop out the stringy pith and seeds into a bowl. Separate the seeds from the pith as best as possible and transfer the seeds to a sieve or colander, removing as much of the pith as you can. Discard the remaining pulp.
Step 2
Preheat the oven to 200°C / 180°C Fan / Gas 6.
Step 3
Rinse the pumpkin seeds thoroughly under running water, picking away any remaining pieces of pumpkin flesh or pith. Because pumpkin tends to stick to your hands, a helpful method is to run your hands through the seeds while rinsing them several times to loosen and remove any remaining bits.
Step 4
Drain the seeds well, then spread them onto a clean tea towel and pat them dry.
Step 5
Transfer the dried seeds to a large baking tray. If necessary, use two trays so the seeds can be spread out in a single layer. Drizzle them with oil and sprinkle with salt or your preferred seasoning mix, then stir well to coat the seeds evenly.
Step 6
Place the tray in the oven and roast the seeds for 15-20 minutes, stirring them halfway through cooking. Roast until the seeds are toasted and golden brown.
Step 7
Leave the seeds to cool on the tray, then transfer them to a bowl for serving. They will continue to crisp up as they cool, so allow them to cool fully before eating.
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