Crispy Roasted Pumpkin Seeds with Fresh Herbs

Don’t toss those pumpkin seeds. With a little olive oil and a handful of fresh rosemary, sage and thyme from the garden, they become one of the easiest—and most addictive—snacks of fall.

These crispy roasted pumpkin seeds are delicious warm from the oven, tossed into a fall salad, sprinkled over soup or simply left in a bowl for snacking. Best of all, they’re another reason to step outside and snip a few herbs from the garden.

Once the roasted pumpkin seeds have cooled completely, store them in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks. If they lose a little crunch, a few minutes in a warm oven will crisp them right back up.

Crispy Roasted Pumpkin Seeds with Fresh Herbs

Ingredients

• 1½ cups fresh pumpkin seeds, cleaned
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh sage
• 1 teaspoon fresh thyme leaves
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons finely grated Parmesan, optional
• Flaky sea salt, for finishing

Directions

Preheat the oven to 325°F.

Rinse the pumpkin seeds well, removing as much of the pumpkin pulp as possible. Spread them onto a clean kitchen towel and dry them thoroughly. Don’t rush this step—the drier the seeds are before roasting, the crispier they’ll become.

Toss the pumpkin seeds with the olive oil, rosemary, sage, thyme, garlic powder, kosher salt and a few turns of freshly ground black pepper.

Spread the seeds in a single layer on a parchment-lined baking sheet. Roast for 20–30 minutes, stirring once or twice, until golden and crisp. Keep an eye on them toward the end, as smaller seeds can toast more quickly.

If you’re using Parmesan, toss it with the pumpkin seeds as soon as they come out of the oven. Finish with a little flaky sea salt.

Let them cool—or don’t. They’re pretty hard to resist warm.

Grow it. Snip it. Roast it.

How to Store Roasted Pumpkin Seeds

For the best crunch, let the pumpkin seeds cool completely before storing them. Keep them in an airtight container at room temperature for up to one week or refrigerate for up to two weeks. If they’ve softened, spread them on a baking sheet and warm them briefly in the oven to bring back the crunch.