Make some quick, crispy, toasted pumpkin seeds! They are oven baked and healthy. Completely oil free and unsalted. Of course, you can add salt if you like. I make these and use them for garnish on dishes or a topping for salads. They are also great to blend up for a pumpkin seed butter, and just to eat plain as a healthy snack or appetizer.
This recipe is easy-peasy! It’s truly easy to make these quick toasted pumpkin seeds for your next dish or snack. Just take your pumpkin seeds (I sometimes will soak mine for about 4- 6 hours) and rinse them in a strainer. Then take a pan or cookie sheet and line with parchment paper. Spread out the pumpkin seeds.
Bake and keep stirring around and flipping over. You’ll know when they are done because they are turning brown and will have a toasty smell.
Quick Crispy Toasted Pumpkin Seeds
- 1 cup Pumpkin Seeds (soaked and rinsed)
- Preheat oven to 350 degrees. Cover the baking sheet or cookie sheet with parchment paper.
- Spread the pumpkin seeds over the parchment paper.
- Bake for 7 – 10 minutes. Stir every 2 -3 minutes. You will know they are soon to be done when you hear them start to pop. Watch for them to start to turn light brown and smell toasty. Take out of oven and let them cool.
Raw Recipe for Toasty Pumpkin Seeds
If you’d like to make the whole recipe raw – simply use a dehydrator, at 115 degrees, to toast up the pumpkin seeds. Dehydrate for 2 -3 hours. Stirring and flipping once or twice for more even air flow.
Want to try adding this to an appetizer? Try these as a topping with Beet Bites with Feta and Mint.