Roasted Pepitas
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, soups, and so much more!
Servings: 12 (1 ½ cups)
Ingredients
- 1 ½ cups (210g) pepitas (AKA shelled pumpkin seeds)
- 2 ½ teaspoons (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.
Notes
- If using table salt, use half the amount: a scant ½ teaspoon. If using Morton’s kosher salt or sea salt, use ½ teaspoon.
Nutrition
Serving: 2tbsp | Calories: 108.8kcal | Carbohydrates: 2.6g | Protein: 5.2g | Fat: 9.6g | Saturated Fat: 1.6g | Sodium: 96.5mg | Potassium: 137.9mg | Fiber: 1.1g | Sugar: 0.2g | Vitamin C: 0.3mg | Calcium: 9.1mg | Iron: 1.4mg