To toast or roast pumpkin seeds, can be as easy as just rinsing the seeds and popping them into the oven with some oil and salt.
Some people go the extra mile by double roasting them for extra crunchiness. You spread the seeds in a single layer on an oiled baking sheet and roast them for about 30* minutes to dry them out, spray with some olive oil, salt and your choice of spices (see below for some ideas). Return to the oven and bake until crisp and golden, for about 20* more minutes.
You can skip the first roasting and just jump to choosing your flavours. Wash your seeds, spread them out on a roasting tin and spray with olive oil. Mix the seeds so they are all covered by some oil. Add salt and a combination of your favourite spices, mix with your hands and spread into a single layer.
Bake them at 180 C/ 350 F/ Gas Mark 4, for 10-15 minutes or until they are golden and crunchy.
Favourite combos from around the web
- salt & pepper
- parmesan & Italian seasoning
- Cajun seasoning with lime zest
- good old salt & vinegar
- sweet version with brown sugar & cinnamon
- BBQ spice
Toasting your own pumpkin seeds are not only delicious, but better for the planet – by reducing food waste!
Add them to soups, salads or eat on their own as a crunchy snack!
* N.B. Nutritionally, pumpkin seeds are a great source of zinc, vitamins & anti oxidants. And it has been recommended that for the best nutritional benefits, pumpkin seeds should not be roasted for longer than 15 or 20 minutes when roasting at home.