Chefs Secret How to Make Crispy Roasted Pumpkin Seeds Every Time

Instructions:

1. Preheat the oven to a moderate 300°F (150°C). Line a large baking sheet with parchment paper.
2. Scoop the seeds and all accompanying pulp and fibrous strings into a large bowl.
3. The Soak and Scrub: Fill the bowl with warm water and add the tablespoon of salt. Use your hands to vigorously scrub the seeds, separating them from the slimy pumpkin pulp. If the seeds are very stubborn, bring the water/seeds to a low simmer for about 5 minutes; this makes cleaning much easier.
4. Rinse Thoroughly: Pour the seeds into a colander and rinse them under cold running water until they are completely clean and slick-free.
5. Initial Pat Dry: Spread the clean seeds out onto a thick layer of absorbent kitchen towels. Pat them vigorously until most visible surface water is gone.
6. The Air Dry: Transfer the seeds to a clean, dry surface and allow them to air dry for at least 45 minutes to an hour. They should feel dry and matte before moving on.
7. Toss and Coat: Transfer the fully dried seeds to a clean mixing bowl. Drizzle with the 2 tablespoons of oil (or melted butter). Toss thoroughly until every seed is lightly coated.
8. Season: Sprinkle evenly with the seasoning salt and pepper. Toss again to ensure uniform seasoning.
9. Spread: Spread the seasoned seeds out onto the prepared baking sheet in a single layer. Do not overcrowd the pan.
10. Bake Low and Slow: Roast for 15 to 20 minutes, stirring halfway through (at the 10-minute mark), until the seeds are golden brown and sound hollow/crisp when rattled on the pan.
11. Check for Doneness: Remove from the oven. If they still feel chewy, return them to the oven for another 3–5 minutes until brittle and crisp.
12. Cool: Allow the seeds to cool completely on the baking sheet before serving or storing. They will crisp up further as they cool.