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Extra crispy roasted pumpkin seeds with sea salt in a rustic ceramic bowl on a dark wood table.

Extra Crispy Roasted Pumpkin Seeds with Sea Salt

A low 300°F oven and a stir every 15 minutes turn one pumpkin's worth of seeds into the crispy, smoky, salty snack of October. One sheet pan, six ingredients, and they stay crunchy for a week in a jar.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup raw pumpkin seeds from one sugar pumpkin or carving pumpkin
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp fine sea salt plus more for serving
  • 1/4 tsp freshly ground black pepper

Method
 

  1. Heat the oven to 300°F and line a rimmed baking sheet with parchment paper.
  2. Scoop the seeds out of the pumpkin, rinse off the pulp in a colander, and pat the seeds completely dry with a clean kitchen towel.
  3. In a large bowl, toss the dry seeds with the olive oil, smoked paprika, garlic powder, sea salt and pepper until evenly coated.
  4. Spread the seeds in a single layer on the prepared baking sheet without crowding them.
  5. Bake for 40-45 minutes, stirring every 15 minutes, until the seeds are golden and crisp.
  6. Let the seeds cool on the baking sheet for 10 minutes — they crisp up as they cool. Taste, add more salt if needed, then store in an airtight jar for up to 1 week.