Crunchy Pumpkin Seeds

By Friday, December 13, 2013

This picture is sort of deceiving…


Because this post is ONLY about pumpkin seeds, and not at all about my Brussels sprout chips.

This post is also not that useful because, well, pumpkin and squash season is sadly over. Whoops.


I’ve screwed up while roasting pumpkin seeds a few times. I either cook them too much and they burn on the inside, or too little and they’re not crunchy. Recently I did some research and they were just right.

They are one of my favourite snacks, but they never last more than a few minutes after they’re out of the oven. We inhale them – seriously. Pumpkin seeds are one of the reasons I love carving pumpkins at Halloween!

Crunchy Pumpkin Seeds


  • 1 tsp olive oil
  • Sea salt, to taste
  • Seeds from 1 large pumpkin


  1. Clean the seeds well, rinsing with water if necessary. Drain and dry them thoroughly. Place in a bowl and drizzle olive oil over top. Using your hands, massage the oil into the seeds until totally covered. Scatter in one layer on baking sheet and sprinkle with a little bit of sea salt. Roast seeds for 10 minutes at 425 degrees. Toss them and put them back in for 5 minutes. At this time, take out a few seeds and bite into them. If they're crunchy, they're good to go. If not, stick them in for another 3 minutes or so. Test the seeds often to make sure the insides aren't burning and turning brown.

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