These roasted pumpkin seeds use one simple trick to ensure addictively crunchy pumpkin seeds every time! They are a great and healthy snack that the whole family is sure to love.
Rinse pumpkin seeds and remove any bits of pumpkin pulp that haven't come loose.
Place the rinsed seeds in a large pot and fill with water and 1 teaspoon of salt. Bring to boil over high heat and allow to boil for 15-20 minutes. While the seeds are boiling, preheat the oven to 400° F and line a baking sheet with parchment paper or a silicone baking mat.
Drain the pumpkin seeds and toss them with the oil and remaining 1 teaspoon of salt. Stir until they are well coated.
Spread the seeds into an even layer on the prepared baking sheet and transfer to the oven.
Bake for 40-50 minutes, stirring the seeds halfway through. The seeds are done when they are deep golden brown. **Update - After hearing from many of you that your seeds were burning, I retested this recipe. The cooking times listed still worked perfectly for me. However, I suggest checking the seeds and stirring them every 10-15 minutes until they are golden brown. If your oven tends to run hot, you may want to decrease the baking temperature to 375°
Season with additional salt or seasoning of choice if desired.
Allow to cool slightly and then enjoy immediately or transfer to a storage container to enjoy later.