[Photograph: Vicky Wasik]
Roasting pumpkin seeds isn’t exactly rocket science, but there are some surefire ways to guarantee great flavor and texture. The secrets: Dry your pumpkin seeds before roasting them, and coat them in oil to help them toast evenly and get a nice, crisp, flavorful finish.
Why It Works
- Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.
- Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.
- 2 cups pumpkin seeds
- 2 tablespoons (30ml) vegetable, canola, or olive oil
- Kosher salt and freshly ground black pepper
Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200°F (90°C) oven, stirring occasionally, or use a hair dryer.
Adjust oven rack to center position and preheat oven to 325°F (160°C). In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.
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