Saturday, December 14

Roasted Pumpkin Seeds

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Roasted Pumpkin Seeds Recipe

By Tammy Algood Published: October 1, 2016

  • Yield: 1 cup


  • 2 tablespoons vegetable oil
  • 1 cup pumpkin seeds washed and dried
  • 1/2 teaspoon salt You can substitute seasoned salt, garlic salt or onion salt if desired.


  1. Preheat the oven to 325 degrees. Place the oil in a medium skillet over medium-high heat. When hot, add the pumpkin seeds and sauté until lightly browned, about 5 minutes. Stir frequently. Transfer to an ungreased baking sheet and spread the seeds in a single layer. Sprinkle evenly with the salt and bake 12-15 minutes or until crisp. Drain on paper towels and cool before serving. Store any leftovers in an airtight container.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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