Best Pepitas Roasted Pumpkin Seeds Recipes

Pepitas (Roasted Pumpkin Seeds) Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 5

Pumpkin seeds
table salt (kosher is too large)
olive oil
Seasoned salt
Optional: cumin, chili powder, seasoned salt

Steps:

Toss the seeds into a colander and rinse them under cold water, pulling away the chunks of pulp as you go. Spread the rinsed seeds out on a baking sheet. It's important to allow the seeds to dry several hours or overnight. Beware: they're quite sticky/slimy, so don't place them on paper towels! Just leave 'em on the baking sheet and they'll be fine. When they're nice and dry, go ahead and preheat the oven to 250°F. Use your fingers to toss the seeds around to coat. Then salt the seeds generously. I use regular table salt for this one. Kosher salt's flakes are too big. And you can really go nuts with the seasoning: cayenne pepper, seasoned salt, even curry powder. But I like to keep it simple. Now just pop 'em in the oven for an hour or so, until the seeds are light golden brown. And that's it! Let them cool for a few minutes...then let the snacking begin! Pepitas need to be stored in an airtight container if they last beyond the first day. But in our kitchen, that hardly ever happens.

Pepitas (Roasted Pumpkin Seeds) image

Provided by Dixie from Kansas

Time 35m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 4

2 cups pepitas (green hulled pumpkin seeds)
2 teaspoons olive oil
1 teaspoon kosher salt
1/2 teaspoon chili powder

Steps:

Combine all ingredients.
Roast in shallow pan at 350°F for 1/2 hour stirring at least once. They can be roasted longer for a toastier flavor.
Cool on paper towels.