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The best roasted pumpkin seeds

Prep Time10 mins
Cook Time35 mins
Course: Snack
Keyword: dairy-free, egg-free, gluten-free, grain-free, healthy fats, keto, nut-free, omega-3, paleo, vegan, vegetarian, whole 30


  • Seeds from 1 or more pumpkins
  • 1.5 Tb sea salt per 1 cup of seeds
  • Avocado oil or any heat-stable fat, for greasing the pan


  • Preheat oven to 400°F.
  • Separate the seeds from the pulp and rinse in a strainer. Don’t worry if it’s not perfect; the pulp will come off when you boil them.
  • Measure the seeds so you know how many cups you have and put them in a medium-sized pot.
  • Add 3 cups of water and 1.5 Tb of salt per cup of seeds.
  • Bring to a boil and simmer for 15 minutes. Drain.
  • Coat the bottom of a baking sheet with the oil and spread the seeds in a single layer. You may need a second baking sheet.
  • Bake 15-20 minutes, tossing once halfway through. When they turn golden, take them out immediately, as they will continue to brown when you let them rest in the pan.
  • Serve as-is, or toss with your favourite spices and seasonings.