Salt And Vinegar Roasted Pumpkin Seeds Recipe

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When hunger sets in but it's not quite dinner time, having a go-to snack is all absolutely essential. There are quite a few snack options out there, but I've always gravitated towards nuts or seeds for their distinct salty flavor profiles and undeniable crunchy goodness. Plain nuts and seeds are tasty on their own, but these salt and vinegar roasted pumpkin seeds take things to a whole new level. 

In this recipe, I opt for raw pumpkin seeds that have the hull, as opposed to the similar pepita which has the hull removed. Soaking the seeds in white vinegar infuses that tangy flavor all the way through, and an initial 20-minute bake at a low temperature in the oven helps dry the seeds out, priming them for having an ultra-crunchy texture down the line. To make sure that salt and vinegar flavor profile shines through, the seeds get another dose of white vinegar and salt, along with a toss in olive oil for added richness. The resulting seeds are absolutely perfect for casual fall snacking, but they also make for a cute gift, packaged in a glass jar to give to neighbors or friends during the season. It's a fun, unexpected little treat that the salt and vinegar chip lover in your life would be delighted to receive. 

You only need a few ingredients to make these salt and vinegar roasted pumpkin seeds. The main ingredient is raw pumpkin seeds, which are white (not green), and you can buy them on their own or use the ones that come out of your pumpkin (which we'll touch on down the line). Then you'll need white vinegar, olive oil, and salt.

Preheat the oven to 200 F.

Line a sheet pan with parchment paper

Combine the pumpkin seeds and 1 cup vinegar in a medium bowl. Let the seeds soak for 30 minutes.

Drain the seeds in a mesh strainer.

Spread the seeds on a clean kitchen towel in a single layer and pat them dry.

Spread the seeds out onto the prepared baking sheet. Bake for 20 minutes to dry.

Increase the oven's temperature to 325 F.

Transfer the dried seeds to a clean, dry bowl.

Toss the seeds with the olive oil and ½ teaspoon salt.

Spread the seeds in a single layer on the same baking sheet and bake for 40 minutes, until browned.

Transfer the cooked seeds to a bowl along with the remaining 2 tablespoons vinegar and ½ teaspoon salt. Stir to coat the seeds.

Lay the seeds out on the sheet pan in a single layer to crisp up for 20 minutes before serving.

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If you have a fresh pumpkin and want to make the most of all those seeds, you can absolutely use them in this recipe. Start by setting the pumpkin on a towel or mat so it doesn't slide around. Using a serrated knife, cut a 5- to 6-inch lid around the stem. The opening should be big enough for you to reach your hand in to get to the seeds. When you are cutting, keep the blade tilted towards the center of the pumpkin. If you are making pumpkin puree or don't intend to carve the pumpkin, you can cut it in half and then cut it into quarters for easier access to the seeds.

Whichever way you end up cutting the pumpkin, you'll want to use your hands or kitchen tools to remove the pulp and seeds. To remove the seeds that are clinging to the pumpkin flesh, use a large metal spoon to scrape the seeds loose. Place all the seeds in a large colander and run them under cold water. As they rinse, begin pulling the pulp away from the seeds with your hands. Once you have separated the seeds from the pulp, pat them dry as much as possible before moving on to the vinegar soaking step.

There are many other ways to season the pumpkin seeds should you want to mix things up. For other methods that don't involve vinegar, you can skip the soaking and initial low-bake steps and move right into the olive oil step. If you want to impart a super savory profile, go with a ranch seasoning approach. You can use a store-bought ranch seasoning packet for simplicity, or make your own by mixing together dried dill, onion powder, garlic powder, and buttermilk powder. Or, try a smoky version with smoked paprika, chili powder, and cumin. Toss the seeds with a pre-made taco seasoning mix for a quick and easy approach. Use finely grated parmesan and black pepper for a cheesy version. For an Asian-inspired rendition, toss the seeds in sesame oil instead of olive oil and add a splash of soy sauce. Then, sprinkle on sesame seeds for the last 10 minutes of baking.

You can also go a sweet route instead of a savory one. Keep the olive oil step and toss the seeds in maple syrup after the baking step, or just drizzle syrup on the seeds when they are still on the sheet pan. Then, sprinkle the seeds with sugar and cinnamon and let them dry, or go with pumpkin pie spice for a stronger fall theme.

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