Place the seeds into a colander and rinse the pumpkin parts away so you are only left with the seeds. You will have to separate a lot of the seeds from the pumpkin, they don't always separate on their own. Shake out excess water.
Pick through the seeds and remove any that are not going to make good roasted seeds (see picture above).
Place the seeds onto a baking sheet and pat them dry.
Add the seeds to a bowl and stir with the oil to coat all the seeds.
After the seeds are coated, sprinkle in the salt and stir so it's all evenly distributed.
Place seeds on a parchment-lined baking sheet and bake until golden (about 15-20 minutes). Keep an eye on them and stir once at about 8 minutes in.
Remove from the oven and let the seeds cool on the sheet before enjoying.
The seeds in my pictures above turned out a little darker than they should have. You want yours to be golden brown, so be sure to keep checking them while they are baking and don't get distracted like I did :)
Depending on how many pumpkin seeds you start with, you will need to adjust the oil and salt measurements. This recipe is based on 2 cups of pumpkin seeds.
Use a neutral flavoured oil to toss your seeds in. If using coconut oil, be sure that it's refined and not extra virgin.
I prefer my pumpkin seeds to be lightly salted. If you prefer more salt, add a little more than the 1/4 tsp the recipe calls for.
Store the roasted pumpkin seeds in an airtight container after they have cooled.
This recipe is for basic roasted salted pumpkin seeds but there are many ways to flavour your roasted seeds. You can experiment with both sweet and savoury flavours if you'd like!
Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.