Salt And Vinegar Roasted Pumpkin Seeds Recipe
Prep Time:
55 minutes
Cook Time:
1 hour
Servings:
8 Servings
Ingredients
  • 2 cups raw pumpkin seeds
  • 1 cup + 2 tablespoons white vinegar, divided
  • 2 tablespoons olive oil
  • 1 teaspoon fine salt, divided
Directions
  1. Preheat the oven to 200 F.
  2. Line a sheet pan with parchment paper
  3. Combine the pumpkin seeds and 1 cup vinegar in a medium bowl. Let the seeds soak for 30 minutes.
  4. Drain the seeds in a mesh strainer.
  5. Spread the seeds on a clean kitchen towel in a single layer and pat them dry.
  6. Spread the seeds out onto the prepared baking sheet. Bake for 20 minutes to dry.
  7. Increase the oven’s temperature to 325 F.
  8. Transfer the dried seeds to a clean, dry bowl.
  9. Toss the seeds with the olive oil and ½ teaspoon salt.
  10. Spread the seeds in a single layer on the same baking sheet and bake for 40 minutes, until browned.
  11. Transfer the cooked seeds to a bowl along with the remaining 2 tablespoons vinegar and ½ teaspoon salt. Stir to coat the seeds.
  12. Lay the seeds out on the sheet pan in a single layer to crisp up for 20 minutes before serving.