Description

I know, “crispy” and “soaked” seem a bit oxymoronic, but after soaking and drying, the seeds will be crispy. The soaking process should reduce antinutrients and make seeds more digestible. Two delicious spice options included!

Ingredients

Scale

The seeds from one large pumpkin (or 2 butternut or spaghetti squashes)
2-3 Tbs. olive oil (use the code STEWARDSHIP for 10% off at that site!) or melted coconut oil
1 tsp. sugar, optional (unrefined is fine)
scant tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
Pumpkin Pie Version:
1 tsp. pumpkin pie spice
OR
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. ginger
Spicy Version:
1 tsp.+ chili powder
(I often use more than what’s called for….)

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Instructions

Start by rinsing the seeds in colander and try to get the bulk of the orange pulp off. This will take slightly longer and be slightly slimier than you hope, but you’ll get through it. If some orange stuff stays on the seeds, it’s really no big deal and will totally dry out when roasted.
Cover the seeds with warm water and some salt, maybe 1 Tbs to 4 cups if you’re measuring (but I usually don’t). Allow them to sit at room temperature for 24 hours.
Drain water off and lay out on cookie sheets to dry for 8 hours to overnight, if you have the time. It still works out if you don’t at all!
NOTE: if not soaking the seeds, just start here & decrease bake time by 10-30 minutes, depending on what temperature you choose to bake.
In a bowl (or on the cookie sheet), toss seeds with oil and spices listed above.
Once the seeds are coated, you have two options: preserve the enzymes or kill them for flavor.
*Option A: Preserve the enzymes, which help digestion and are all around good for you, by dehydrating the seeds at no higher than 150F. This may take anywhere from 12-24 hours. Sometimes more. You’ll know they’re done when you taste one and it crunches satisfyingly in your mouth.
*Option B: Flavor, but less nutrition. In my book, the flavor of the roasted pumpkin seeds can’t be beat. I choose to roast our seeds in the oven. It takes at least an hour at 300 degrees. If you’re baking other things anyway, put a tray of seeds in, too, for about 30-40 minutes at 350F or 20-30 minutes at 400F.
Stir every 10-20 minutes, depending on how hot your oven is. There’s great variation in seed size, so this process includes some guessing and checking…which is a delicious way to cook. 🙂
I recommend the lower temperature, because you’re baking the soaked seeds for a longer period of time to fully dry them out, and burnt pumpkin seeds are no good at all. There’s less margin for error with a lower baking temp. If the pumpkin seeds get dry but not toasty, you can always turn the temperature up to 400F for 5-10 minutes at the end of the baking time (but watch closely!).
Allow to cool on the cookie sheet while your family grabs tastes and burns their mouths, delightful! 😉 Store in an airtight container on the counter for many weeks, if they last that long. I tend to use a pint jar or washed jelly jar.

Notes

I’ve been making seeds like this for so many years, I don’t even look at a recipe at all anymore. Here’s my cheater-super-quick method:
1. rinse
2. soak in water and dump some salt in
3. strain water off
4. spread on cookie sheet (toaster oven if I don’t have very many)
5. pour some olive oil on top, sprinkle salt and chili powder on, and bake at 300F until I can smell them a little bit in the house, then (optional) bake a few more minutes at 400F, watching closely for browning.