Roasted Pumpkin Seeds

Don’t throw away the seeds from your pumpkins! Instead why not try roasting them as a snack? Cooked this way and kept in an airtight container the seeds will keep crunchy for about 4 days.


  1. Remove the seeds from the pumpkin and place in a colander
  2. Wash the seeds thoroughly and rinse through COLD running water. This will make it easier to remove any flesh that may have stuck to them
  3. Dry on a kitchen towel and leave to dry over night or for up to 4 hours
  4. Place the seeds in a small plastic bag
  5. In a small bowl, mix 2 tablespoons of virgin olive oil, ½ teaspoon cayenne pepper and 1 teaspoon of rock salt
  6. Heat the oven to 180 degrees
  7. Place the oil mix into the bag with the seeds and mix thoroughly so that all seeds are evenly coated with the oil mix
  8. Spread the seeds onto the baking sheet and level out so they do not overlap each other
  9. Place the baking sheet in the oven and cook the seeds for about 5 minutes then stir to move the seeds about and continue this until the seeds are cookedThis will take about 20 minutes but watch them carefully as they burn very quickly! 
  10. Remove from the tray and place into container when they are cool


Really great recipes - I tried the roasted pumpkin seeds and the beetroot chutney mmmm!
Thank you to whoever has put them up.