Roasted Pumpkin Seeds
You’ll love this crunchy, salty, totally irresistible super-snack! Use the serving slider to easily adjust the amounts if your squash gives you more of less seeds.
Servings 4 servings
Calories 98kcal
Equipment
Ingredients
- 1 cup squash seeds
- 1 teaspoon oil
- ¼ teaspoon salt
Instructions
- Clean and prepare seeds, toss cleaned seeds with oil and salt.
- Air fryer: Preheat air fryer to 350° F. Place seeds in a air fryer safe pan or on a piece of parchment paper, and air fry for about 10 minutes, or until light golden brown and crisp, shaking once during cooking. Keep an eye on the seeds towards the end of cooking, as they can burn easily.
- Oven: Preheat oven to 350° F. Spread seeds in an ungreased rimmed baking pan. Bake coated seeds 15 - 25 minutes (timing will depend on how many seeds you have on the tray), or until light golden brown and crisp, stirring once during baking.
- Cool in baking pan 10 minutes or until completely cooled before serving. Taste for salt, adding more if desired.
Notes
For the serving size, I figured about 1/4 cup each
Nutrition
Calories: 98kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
