Roasted Pumpkin Seeds


  • 2 C raw pumpkin seeds
  • 2 T olive oil (or avocado oil)
  • 1 t sea salt (more if needed)
  • 1 t granulated garlic
  • 1.5 t smoked paprika
  • 1 t black pepper
  • 2 t rosemary or thyme, finely chopped


  1. Preheat oven to 375°F convection.
  2. Wash pumpkin seeds in a colander to remove the pulp from the pumpkin.
  3. Pat dry with paper towels and place in a mixing bowl.
  4. Combine pumpkin seeds, olive oil, salt, garlic, paprika, black pepper and chopped herbs.
  5. Place parchment paper on a large sheet tray (or 2 smaller ones.)
  6. Evenly spread the seasoned pumpkin seeds on the sheet tray.
  7. Roast until the seeds are toasted and crunchy, about 10 to 15 minutes.
  8. Move seeds around and stir every 2-3 minutes for even toasting.
  9. Once the seeds are evenly browned and crispy, remove and set aside (be careful to not burn pumpkin seeds.)
  10. Once seeds are pulled from oven, let completely cool on sheet tray and then transfer the roasted pumpkin seeds to a bowl and serve.