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Home » Recipes » Snacks » Roasted Pumpkin Seed with Himalayan Salt

Roasted Pumpkin Seed with Himalayan Salt

Published: Oct 18, 2016 · Modified: Nov 30, 2021 by Lizzy · This post may contain affiliate links

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Roasted Pumpkin Seed with Himalayan Salt is my favorite! I love pumpkin seeds but only the ones that I get from curving a pumpkin.

Roasted Pumpkin Seed with Himalayan Salt

I never buy them because they don't have that crispy taste that you get when you cook your own. My mom is the biggest fan and we use to buy extra pumpkins just to make seeds.

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Roasted Pumpkin Seed with Himalayan Salt

Most of my Halloween time over the years has been making treats or curving pumpkins but mostly roasting pumpkin seeds for the trick or treaters. As my nephew says to me during Halloween, "Trick a Treat make me something good to eat."

Roasted Pumpkin Seed with Himalayan Salt

So on this spooky Halloween instead of loading up on candy, don't forget to roast your pumpkin seeds after curving your pumpkins. This seed is so good for you its worth eating.

Roasted Pumpkin Seed with Himalayan Salt

Pumpkin seeds are a very good source of phosphorus, magnesium, manganese and copper. They are also loaded with other minerals including zinc and iron. Not to mention they are a good source of protein.

Contents hide
1 Health Benefits
2 Roasted Pumpkin Seed with Himalayan Salt

Health Benefits

  • Magnesium for the Heart
  • Zinc for Immune Support
  • Omega-3 Fats
  • Benefits for Postmenopausal Women
  • Heart and Liver Health
  • Anti-Inflammatory Benefits

Check out more information on pumpkin seeds >> Mercola

Roasted Pumpkin Seed with Himalayan Salt

Roasted Pumpkin Seed with Himalayan Salt

Lizzy Cascalheira
Roasted Pumpkin Seed with Himalayan Salt is a tasty and easy to make snack
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Snack
Cuisine American
Servings 2 cups
Calories 416 kcal

Ingredients
  

  • 1 pumpkin for seeds
  • Coconut Oil spray
  • 2 teaspoon Himalayan Salt

Instructions
 

  • Remove seeds from pumpkin.
  • Place seeds in a strainer and run cold water in the sink
  • Warm oven at 350 degrees
  • Remove remains of pumpkin.
  • I tend to squeeze and rinse in the cold water to remove quickly.
  • Place on parchment paper to fit the size of pan.
  • Spray coconut oil on parchment paper and pour seeds on top.
  • Spray the top of seeds and sprinkle Himalayan Salt.
  • Cook for 20 minutes and mix seeds around.
  • Place back in the oven.
  • Because all ovens are different wait until they turn a golden color. Enjoy!

Notes

Nutritional information is based on one cup of seeds

Nutrition

Calories: 416kcalCarbohydrates: 6gProtein: 19gFat: 38gSaturated Fat: 11gCholesterol: 0mgSodium: 1329mgPotassium: 517mgFiber: 3gSugar: 0gVitamin C: 1.2mgCalcium: 29mgIron: 5.7mg
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About Lizzy

I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

Comments

  1. Tina says

    June 22, 2022 at 5:16 pm

    5 stars
    These are so yummy!

    Reply
    • Lizzy says

      July 07, 2022 at 10:22 am

      Thanks for reaching out. oxox Lizzy

      Reply
5 from 1 vote

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HI! I'm Lizzy

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I was born in Reims, France to Portuguese parents. Being exposed to different cultures growing up has given me a passion for exploring new places and foods to cook! So follow me to the kitchen to enjoy a journey full of flavors. > Read More

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