Allowing your pumpkin seeds to dry overnight is the trick to making this pumpkin seeds recipe super crispy. If you want seasoned pumpkin seeds with different flavoring, be sure to read all the way through the recipe. The flavorings are listed at the end.
Rinse fresh pumpkin seeds and remove all pumpkin pulp ("guts" and strings). Pat dry with a paper towel. Let dry overnight.
Heat oven to 325° F.
Place clean, dry pumpkin seeds in a bowl and toss with melted butter (or olive oil).
Spray a baking sheet lightly with cooking spray. Spread seeds onto a baking sheet in a single layer. Sprinkle with sea salt.
Bake for 20-30 minutes or until light brown and crisp, stirring halfway through.
Sprinkle with sea salt. Cool before serving.
ROASTED PUMPKIN SEEDS SEASONING
SPICY ROASTED PUMPKIN SEEDS: To the melted butter (or olive oil), add ½ teaspoon Cajun seasoning, 2 dashes of Worcestershire sauce and toss with pumpkin seeds. Bake according to directions. After roasting, zest lime on top before serving. Sprinkle with sea salt and a little more Cajun seasoning before serving.
SWEET ROASTED PUMPKIN SEEDS: To the melted butter (or olive oil), add 1 tablespoon brown sugar and ½ teaspoon cinnamon and toss with pumpkin seeds. Bake according to directions. Sprinkle with a little more cinnamon and sugar before serving, if desired.
DILL ROASTED PUMPKIN SEEDS: To the melted butter (or olive oil), add 1 teaspoon dill, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder and toss with pumpkin seeds. Bake according to directions. Sprinkle with sea salt and pepper before serving.
Notes
Nutrition information is estimated. Changes to the recipe and use of different brands may cause changes to the nutritional information to vary slightly from the ones provided here.