Best 5 Crispy Salty Pumpkin Seeds Recipes

PERFECT CRISPY TOASTED PUMPKIN SEEDS

Steps:

• Set oven to 400 degrees.
• Set oven rack to middle position.
• Cut open the pumpkin.
• Use a strong metal spoon to scoop out the insides of the pumpkin.
• Separate the seeds from the stringy core.
• Rinse the seeds under cold water.
• In a small saucepan add in the seeds to the water and salt (the amount of water and salt you will need is listed in the heading) bring to a boil and let simmer for 10 minutes (set timer to for this, and start timer when water is at a full boil).
• Remove from heat and drain well.
• Place on a paper towel and pat the seeds fairly dry (they do not have to be completely dry!).
• Brush about 1 tablespoon olive oil in the bottom of a cookie/baking sheet.
• Spread out the seeds onto the cookie/baking sheet in one layer.
• Bake for about 20 minutes or until the seeds begin to brown.
• When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.
• Sprinkle with salt if desired.
• Either crack open to remove the inner seed or eat whole.

CRISPY, CRUNCHY PUMPKIN SEEDS

Steps:

• Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
• Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
• Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.

AIR FRYER PUMPKIN SEEDS

Steps:

• Preheat a 6-quart air fryer to 360 degrees F.
• Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and transfer to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; it's okay if they're damp so don't blot them with paper towels (they will stick to the paper).
• Toss together the pumpkin seeds, olive oil and salt in a clean bowl. Transfer to the air fryer basked in a single layer and cook, shaking the basket every 5 minutes, until lightly golden and crispy, about 15 minutes. Cool before serving.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

CRISPY SALTY PUMPKIN SEEDS

Steps:

• Your pumpkin seeds should be as free of as much pumpkin goo as possible, but don't worry if there's the occasional orange hair. Melt a small amount of butter on the bottom of a dutch oven, using medium heat. Place the pumpkin seeds into the pot, and stir frequently. Depending on how many pumpkin seeds you have, you may need to add more butter to keep them from sticking on the bottom of the pot. Lightly spray a cookie sheet with non-stick spray. When the pumpkin seeds begin to get puffy, but before they begin to turn brown, remove them from the pot and place them in a single layer on the cookie sheet. Liberally salt the seeds with Sea Salt, as if you were salting popcorn. Turn your oven on to Broil. Place the cookie sheet on an upper-middle rack. It'll be about 5 minutes when you see the seeds begin to turn light brown. Remove the seeds and use a spatula to flip the seeds over. Broil more until the seeds become a darker brown. Remove, add more salt if necessary, and eat while warm.