Go Back
+ servings
Print Recipe
5 from 1 vote

Roasted Pumpkin Seeds

The roasted pumpkin seeds recipe is super easy, delicious and the perfect crunchy low fodmap snack. You can also make a surprisingly tasty pesto with them.
Prep Time8 hrs
Cook Time40 mins
Total Time8 hrs 40 mins
Course: Appetizer
Cuisine: Low Fodmap
Keyword: pesto, pumpkin seeds
Servings: 4 people

Ingredients

  • 1 1/2 cup raw whole pumpkin seeds
  • a pinch of sea salt

Instructions

  • Carve the pumpkin and scoop the seeds into a colander.
  • Run water over them to separate the guts from the seeds.
  • Spread the seeds in a single layer on a baking sheet and leave them to dry out overnight.
  • The next day pick out the remaining dried pumpkin guts.
  • Preheat oven to 150º C/300º F.
  • Roast for about 40 minutes or until golden but not brown, stirring occasionally.
  • You can remove the crispy outer shell or just eat it whole.