Roasted Pumpkin Seeds
Anyone who has carved a lantern knows the heap of stringy seeds you cannot quite bring yourself to throw away. This is what to do with it. The key is boiling the seeds in properly salted water: otherwise the salt stays on the shell and the kernel inside tastes of nothing. Ten minutes of boiling settles that for good.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 h 10 min
- Servings
- 4
- Level
- Easy
- Per serving
- 180 kcal
Ingredients
Makes: about 150 g
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
150 °C · top and bottom heat, no fan
With a fan: 130 °C
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Step 1: Clean the seeds
Separate the seeds from the fibres in a bowl of cold water: the strings float, the seeds sink. It is the only way to do this quickly and without losing your temper.
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Step 2: Boil in salted water
Bring the litre of water and 30 g of salt to the boil, add the seeds and cook for 10 minutes. The shells soften and the salt gets inside.
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Step 3: Dry them
Drain and spread on a towel. Blot the tops and leave for 10 minutes — damp seeds steam in the oven instead of crisping.
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Step 4: Season
Toss with the oil, the half teaspoon of salt and the paprika directly on the baking sheet and spread into a single layer.
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Step 5: Roast slowly
Dry them at 150°C for 40–45 minutes, stirring every 15. The low heat gives an even crunch; at high heat the shell darkens before the kernel dries.
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Step 6: Cool
Leave them on the tray until completely cool. The final crispness arrives as they cool, so do not taste them hot and draw conclusions.
Tips & variations
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Tip
Butternut seeds are smaller and more delicate; field pumpkin seeds are large and meaty. Same timing, but check small ones 10 minutes early.
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Variation
For a sweet version, swap the salt and paprika for a teaspoon of cinnamon sugar added in the last 10 minutes.
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Swap
Curry powder, garlic powder or plain ground cumin all work — the oil will carry any dry spice.
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Storage
A week in a glass jar at room temperature. The fridge keeps them longer but softens them; better simply to eat them.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 180 kcal | 720 kcal |
| Protein | 8 g | 32 g |
| Fat | 14 g | 56 g |
| Carbohydrates | 4 g | 16 g |
Approximate values calculated from standard ingredient data.
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