When I roast pumpkin seeds, often I get antsy and scoop them straight from the pumpkin to the pan, tossing a little oil and salt on them and straight into the oven they go. It works and I’m popping roasted seeds in my mouth in less than an hour.
But if you really want the best texture, soaking them overnight is better. Yup, it takes longer, but the seeds come out so much more crispy without a those little edges that don’t seem to chew well.
I gave you two options below- a faster pumpkin seed roasting, going straight from pumpkin to oven and a the slower, soaking method.
Try some both ways- soaking and not soaking. See what you think!
Roasted Pumpkin Seeds
Carefully cut open the pumpkin open. Scoop out the seeds,
Fast roasting: Place seeds directly on a parchment-lined sheet pan, toss lightly with oil and salt. Roast in a 350 degree oven until crispy, 45 minutes. Check often and toss them once or twice to help them cook evenly.
Soaking & roasting process: Place seeds in a bowl. Fill the bowl with 1 tsp pink salt and water. Let the seeds soak overnight. Rinse the seeds, picking off any pumpkin strands and spread seeds on a paper towel to dry.
Once dry, toss the seeds with a small drizzle of olive oil and a sprinkling of salt. Place on a parchment-lined sheet pan. Roast in a 350 degree oven until crispy, 15-30 minutes. Toss them once or twice to help them cook evenly.