Crunchy and flavorful, roasted pepitas come from special pumpkins that produce seeds without hulls. Great for snacking or topping soups, salads and more.
Preheat oven to 325 F. Toss clean, dry, raw pepita seeds with oil and salt.
Spread out seeds and roast on a pan that’s been sprayed with non-stick spray or lined with parchment.
Roast for about 20 minutes until they are crisp. (see note)
Notes
When I’ve roasted pepitas, they have always popped when they’re almost done. It sounds a lot like corn popping . At that point they usually need about 5 more minutes to get a little crisper. But I have heard that sometimes they don’t pop, so take a peek or a test nibble as needed.For Spicy Pepitas, toss seeds in 1 1/2 Tablespoons lime juice, 1/2 teaspoon salt, 2 teaspoons chili powder, 2 teaspoons cumin.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.