Toasted pumpkins seeds are a savory and crispy snack that’s perfect for fall!
For some reason each fall, I get excited over and over again about eating pumpkin seeds. I think it must be that pumpkin seeds represent a really fond memory for me. I have strong childhood memories of going to a pumpkin patch (yes, the exist in Florida) and selecting a pumpkin. Usually, my family would pick the ugliest pumpkin we could find. After selecting our pumpkin, we would bring it home, carve it up, take out the seeds and roast them. I remember sitting on our kitchen counter tops eating seeds straight off the hot oven pan.
Since then, I’ve matured a bit. Sometimes, I can even wait for the pumpkins seeds to cool to a reasonable temperature before popping them in to my mouth. While I may be a little older now, I still have the same excitement in the fall for pumpkin seeds.
I’ve shared a roasted pumpkin seed recipe with y’all before, but it’s in dire need of an update. The photos alone are enough to embarrass me. This time around, I toasted the pumpkin seeds. The end result is similar, but without the added heat of turning of your oven.
These toasted pumpkin seeds are perfectly crisp and salty. After you add them to the heat, they plump up nicely and make a great, chewy snack. I typically opt for savory-flavored pumpkin seeds, but you could absolutely make these sweet. A little cinnamon and sugar and you’d be able to satisfy a sweet tooth!
It’s still early in the season, so I anticipate making these toasted pumpkin seeds a few more times. I find them super addicting and I bet you will too!
- 1 cup raw pumpkin seeds
- 1/4 cup olive oil
- 1 teaspoon sea salt
- Heat the olive oil in a medium skillet over medium high heat.
- Once the oil is hot, add the seeds. Cook until slightly toasted and plump (3-5 minutes)
- Remove the seeds from the heat and toss with sea salt.