Ingredients
2 cups raw pepitas (hulless pumpkin seeds)
2 teaspoons olive oil (extra virgin preferred)
¾ teaspoon sea salt or kosher salt, plus more to taste
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and position rack in the middle.
2. In a large mixing bowl, combine pepitas, olive oil, and salt. Stir gently with a silicone spatula until evenly coated.
3. Spread pepitas in a single even layer on the prepared baking sheet, avoiding overcrowding.
4. Bake for 10 minutes total, stirring once at the 5-minute mark for even roasting.
5. Remove from oven, cool 3–4 minutes, then taste and adjust seasoning if needed.
6. Store cooled pepitas in an airtight container.
Notes
Temperature control is key — never exceed 350°F, or the pepitas may burn.
Always spread pepitas in a single layer for maximum crispiness.
Pepitas continue cooking slightly from residual heat — don’t overbake.
Add seasoning variations like smoked paprika, maple syrup, or chili powder for different flavor profiles.
Perfect as a snack, soup garnish, or crunchy salad topper.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: American