Roasted Pepitas

Name: Roasted Pepitas
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 1 ½ cups (210g) pepitas ((AKA shelled pumpkin seeds)); 2 ½ tsp (11.5g) extra virgin olive oil; 1 scant teaspoon Diamond Crystal kosher salt ((see Note 1)); Freshly cracked black pepper

These roasted pepitas are one of the simplest ways to upgrade your meals throughout the week! Just two ingredients (plus salt and pepper) and very little hands-on work means it’s never been easier to make a batch of irresistibly crunchy nutrient-boosters to sprinkle atop your salads, grain bowls,...

⏱ 18 min 🔨 Prep 3min 🔥 Cook 15min 📊 Easy 🍽 12 servings 👁 5

Ingredients

12 servings

1 ½ cups (210g) pepitas ((AKA shelled pumpkin seeds))
2 ½ tsp (11.5g) extra virgin olive oil
1 scant teaspoon Diamond Crystal kosher salt ((see Note 1))
Freshly cracked black pepper

Instructions

Arrange a rack in the middle of the oven and preheat to 350ºF / 175ºC. Line a rimmed sheet pan with parchment paper.
In a bowl, combine the pepitas, oil, salt, and a generous amount of black pepper, tossing well to coat the pepitas in the oil.
Spread out on the lined sheet pan. Roast in the oven for 8 minutes, then toss the seeds around. Roast for another 5 to 11 minutes, or until toasty and golden brown.NOTE: I typically check at 7 minutes, then continue roasting in 2-minute intervals until they’re golden brown in most spots (it usually takes me the full 11 minutes), but every oven is different and you might like them less toasted.
Carefully transfer the parchment paper to a flat surface to cool. Once cool, funnel into an airtight container or jar and seal. Store in the pantry for 1 to 2 weeks.

Grilled & Roasted roasted pepitas