How to Roast Pumpkin Seeds?
Successfully roasting pumpkin seeds starts with using the right seeds – hull-less green seeds, not the common white seeds you see in most pumpkins.
There are a few other things that I think make for perfectly delicious pumpkin seeds:
Make sure the seeds are dry before roasting them. If they are damp or just out of the pumpkin, let them dry for at least 24 hours. The longer you let them sit to dry, the quicker they will roast.
METHOD:
- Toss the seeds with a bit of good quality cooking oil like Cocavo Hot Wok or melted coconut oil, some salt and lots of good seasonings of your choice. You can use whatever seasonings you like … but sea salt with a bit of cayenne pepper is really tasty. We encourage you to be courageous and experiment with different seasonings – honey/chilli, rosemary, turmeric & cinnamon – the ideas are endless…
- Roast at 180 C in the oven or your airfryer until you hear popping sounds, a bit like popping corn. Let them pop for a bit until they are lightly browned, then take them out and let them cool. Watch them carefully as they can burn. Generally roasting takes about 5 – 10 minutes.
Perfectly roasted seeds will look a little puffy, just screaming out to be eaten.
