Roasted Pumpkin Seeds | Almanac.com

Make crunchy, salty roasted pumpkin seeds with just olive oil and salt—or add your favorite spices. A simple, healthy fall snack everyone will love!

Preheat oven to 350°F.
In a medium-size bowl, toss seeds in oil to coat.Spread across a rimmed baking sheet.
Tip: Line the pan with parchment to help prevent sticking and burnt edges.Sprinkle with salt and any additional seasonings that you desire.Bake about 10 minutes and stir.
Bake 5 minutes longer, or until lightly toasted.
Don't burn! Transfer to a large shallow plate to cool before serving.If you prefer, you may toast seeds on the stovetop.
Warm a large cast-iron skillet over medium heat.
Add oil, then seeds, and stir well to coat.
Spread mixture in an even layer; stir often until seeds are lightly toasted.
Season with salt.
Transfer to a large shallow plate to cool before serving.If you don't eat them all at once (!), store roasted pumpkin seeds in an airtight container in the fridge for up to three months.