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Crunchy Pumpkin Seeds

Crunchy Pumpkin Seeds
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by in Sep 2008
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Total Time: 5


  • 2 cups pumpkin seeds, rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon kosher or sea salt


Preheat oven to 350°. In a medium-size bowl, toss seeds in oil to coat. Spread on a rimmed baking sheet and sprinkle with salt. Bake about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Transfer to a large shallow plate to cool before serving.

If you prefer, you may toast seeds on the stovetop. Warm a large cast-iron skillet over medium heat. Add oil, then seeds, and stir well to coat. Spread mixture in an even layer; stir often until seeds are lightly toasted. Season with salt. Transfer to a large shallow plate to cool before serving.
Updated Friday, August 15th, 2008

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One Response to Crunchy Pumpkin Seeds

  1. Rebecca in CT October 2, 2013 at 8:57 pm #

    My secret to the best toasted pumpkin seeds is Jane’s Krazy Mixed-Up Salt. It is a product sold in many New England grocery stores and I use it for pumpkins seeds and pumpkin seeds only…… (I am not affiliated with this product in any way… just adds the right zip to the seeds!!)

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