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Kid-Approved Oven-Roasted Pumpkin Seeds with Sea Salt – Easy 15-Minute Snack

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A simple, fast recipe for perfectly crunchy roasted pumpkin seeds with a buttery coating and flaky sea salt. Ready in about 15 minutes, this crowd-pleasing snack is ideal for after-school hunger attacks, movie nights, or using up pumpkin seeds after carving jack-o’-lanterns.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds (about the seeds from one medium pumpkin, cleaned and patted dry)
  • 1 tablespoon olive oil (extra-virgin preferred)
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon flaky sea salt (like Maldon)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Clean the pumpkin seeds thoroughly: Place seeds in a colander and rinse under cool running water, using your fingers to rub off any stringy pumpkin bits. Rinse until water runs clear and seeds feel smooth (about 2-3 minutes).
  3. Dry the seeds completely: Spread rinsed seeds on a clean kitchen towel or paper towels. Pat dry gently, then let sit for about 5 minutes to air-dry until dry to the touch.
  4. Toss the seeds with oil and butter: In a medium mixing bowl, combine dried seeds, olive oil, and melted butter. Stir with a spatula or wooden spoon until every seed is coated (about 30 seconds).
  5. Spread the seeds in a single layer on the prepared baking sheet. Ensure no seeds are overlapping.
  6. Roast for 10-12 minutes, stirring halfway through: Roast for 6 minutes, then stir. Return to oven for another 4-6 minutes until seeds are light golden-brown and fragrant.
  7. Season immediately with sea salt: As soon as seeds come out of the oven, sprinkle flaky sea salt over them while still hot. Toss gently to distribute evenly.
  8. Let them cool completely on the baking sheet (about 10-15 minutes) before serving.

Notes

Dry seeds thoroughly to avoid chewiness. Do not overcrowd the pan. Watch the last few minutes closely to prevent burning. Season while hot for best salt adhesion. Let cool completely for maximum crunch. For larger seeds, add 1-2 minutes; for smaller seeds, check at 8 minutes. Store in an airtight container at room temperature for up to 2 weeks. Re-crisp in a 300°F oven for 3-4 minutes if needed.

Nutrition

Keywords: roasted pumpkin seeds, sea salt pumpkin seeds, easy snack, kid-friendly, fall snack, Halloween snack, healthy snack, gluten-free, dairy-free option

Find it online: https://bitesienna.com/kid-approved-oven-roasted-pumpkin-seeds-with-sea-salt-easy-15-minute-snack/