THE ONE-PAGE RECIPE
Crispy Roasted Pumpkin Seeds
Carving-day kitchen inspired · Original homemade adaptation
🌻
PREP TIME15 min
COOK TIME30 min
SERVINGS2 cups
TOTAL45 min
✺ Let's cook
STEP-BY-STEP · EACH ONE TIMED
Heat the oven
2 minPreheat to 325°F. Line a large baking sheet with parchment.
Rinse the seeds
3–5 minPull seeds from the pumpkin pulp. Remove most orange strands and rinse in a strainer.
Dry very well
3–5 minSpread seeds on a clean towel and blot until as dry as possible—this is the key to crunch.
Season and spread
2 minToss seeds with oil and salt (and any desired savory spices). Spread in one layer on the pan.
Roast until crisp
20–30 minBake, stirring halfway, until golden and crunchy. Cool before eating.
Best tips
For savory seeds, add ½ tsp garlic powder and ½ tsp smoked paprika; for sweet, toss warm roasted seeds with 1 tsp cinnamon sugar.
Keep the white shells on—they're edible. If seeds are still chewy after 20 minutes, roast in five-minute increments.
✦ TIM'S KITCHENBold flavor, easy cooking, more savings.recipes.jackos.live