Salt and Pepper Roasted Pumpkin Seeds

Bowl full of roasted pumpkin seeds seasoned with salt and pepper

Salt and Pepper Roasted Pumpkin Seeds

Salt and pepper roasted pumpkin seeds are the easiest pumpkin seed snack. They're so simple to make with just 4 ingredients and incredibly moreish too. You'll find it hard to stop snacking on them! They're vegan, high in nutrients and sugar free as well.

Course Snack

Cuisine International

Prep Time 15

Cook Time 10

Servings

Calories 230kcal

Author Corina Blum

Ingredients

60 g pumpkin seeds Seeds from 2 small pumpkins
1 tablespoon olive oil
⅛ teaspoon salt
⅛ teaspoon black pepper

Metric - US Customary

Instructions

Preheat the oven to 180°c (160°c fan)
Pick off as much of the orange membrane from the seeds as you can.
Rinse the seeds in cold water. You may need to do this a few times till all the orange membrane has gone.
Dry the seeds really well with a tea towel or kitchen roll.
Put the seeds in a bowl and stir in the oil, salt and black pepper.
Spread the seeds in a single layer on a baking tray.
Bake for 10 minutes. Stir the seeds around to stop them from sticking. Return to the oven for another 5 minutes.

Air Fryer Method

Wash and dry the seeds well.
I often pop them in the air fryer for about 3 minutes to make sure they are really dry.
Coat the seeds in oil, salt and pepper.
Put in the air fryer and air fry for about 8 minutes at 175℃.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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