Crispy Sea Salt Roasted Pumpkin Seeds: Easy 15-Minute Snack
These crispy sea salt roasted pumpkin seeds are a quick and easy snack, ready in under 15 minutes. With just three simple ingredients, they’re perfectly salty, crunchy, and addictive.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin seeds (freshly scooped or store-bought raw)
- 1 tablespoon olive oil (or avocado oil, melted coconut oil)
- ½ teaspoon flaky sea salt (e.g., Maldon or Jacobsen; use ¾ teaspoon kosher salt if substituting)
- Optional seasonings: garlic powder, smoked paprika, cayenne pepper, cinnamon sugar, everything bagel seasoning, chili powder, lime zest, brown sugar, cinnamon, Parmesan cheese, maple syrup
Instructions
- Preheat your oven to 350°F (175°C).
- Separate the seeds from the pumpkin pulp. Place seeds in a colander and pick out large pulp chunks.
- Rinse the seeds thoroughly under cold water, swishing with your hands until water runs mostly clear (about 30 seconds to 1 minute).
- Dry the seeds completely: transfer to a clean kitchen towel or paper towels, pat dry, then let air dry for 5 minutes.
- Toss dried seeds in a mixing bowl with 1 tablespoon olive oil and ½ teaspoon flaky sea salt until evenly coated.
- Spread seeds in a single, even layer on a parchment-lined rimmed baking sheet.
- Roast for 10-12 minutes, stirring halfway through at the 5-minute mark.
- Check for doneness at 10 minutes; seeds should be golden brown and fragrant. If needed, roast 1-2 minutes more, watching carefully.
- Cool completely on the baking sheet for 5-10 minutes (seeds will crisp as they cool).
- Enjoy immediately or store for later.
Notes
Drying the seeds thoroughly is crucial for crispiness. Do not overcrowd the pan; use two sheets if making a large batch. Watch the oven closely as seeds can burn quickly. For extra flavor, sprinkle spices on seeds right after roasting while still warm. Store in an airtight container at room temperature for up to 2 weeks; do not refrigerate. To refresh crispiness, reheat in a 300°F oven for 3-5 minutes.
Nutrition
- Serving Size: ¼ cup (about 30 gram
- Calories: 180
- Sugar: 1
- Sodium: 180
- Fat: 15
- Saturated Fat: 2.5
- Carbohydrates: 5
- Fiber: 2
- Protein: 8
Keywords: pumpkin seeds, roasted pumpkin seeds, sea salt, crispy, easy snack, fall recipe, Halloween, Thanksgiving