Roasted Pumpkin Seeds
Looking for a healthy fall snack that’s quick and delicious? These roasted pumpkin seeds are the perfect way to use fresh pumpkin seeds after carving pumpkins. Lightly tossed in The Olive Tap’s 100% Extra Virgin Olive Oil and seasoned with fine sea salt, they roast to golden, crunchy perfection in just 15 minutes.
Ingredients:
- 1 1/2 cups fresh pumpkin seeds
- 2 teaspoons your favorite of The Olive Tap’s 100% Extra Virgin Olive Oils
- 2 teaspoons fine sea salt, or to taste
- Optional seasonings: pumpkin pie spice, freshly ground black pepper, garlic powder, curry powder, etc…
Directions:
Preheat oven to 350 degrees.
Place pumpkin seeds in a colander and run water over them to remove any pumpkin pulp. Dry thoroughly with a towel.
Combine pumpkin seeds, olive oil, sea salt, (and any additional seasonings you may be using – but they are delicious just with olive oil and sea salt!) Stir to coat.
Line a sheet pan with parchment paper or lightly grease with olive oil. Spread pumpkin seeds evenly, in a single layer on the sheet pan.
Bake about 12- 15 minutes, stirring every 5 minutes until the seeds are toasted and crunchy – check for doneness after each stir.
Enjoy!
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