Roasted Pepitas
Crunchy and flavorful, roasted pepitas come from special pumpkins that produce seeds without hulls. Great for snacking or topping soups, salads and more.
Ingredients
- 1 cup pepitas raw, dry, clean
- 1 teaspoon oil
- 1/2 teaspoon salt or to taste
See note for spicy seed option
Instructions
- 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 from 5-20 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.
Not 100% sure why, but some reader report them done in as little as 5 minutes--guessing they were drier to start and didn't end up quite as crisp as I like mine. IN any case, keep an eye on them.
For Spicy Pepitas, toss seeds in 1 1/2 Tablespoons lime juice, 1/2 teaspoon salt, 2 teaspoons chili powder, 2 teaspoons cumin.
Tried this recipe?Let us know how it was!