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Roasted Pumpkin Seed with Himalayan Salt
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins

Roasted Pumpkin Seed with Himalayan Salt is a tasty and easy to make snack

Course: Snack
Cuisine: American
Servings: 2 cups
Calories: 416 kcal
  • 1 pumpkin for seeds
  • Coconut Oil spray
  • 2 tsp Himalayan Salt
  1. Remove seeds from pumpkin.
  2. Place seeds in a strainer and run cold water in the sink
  3. Warm oven at 350 degrees
  4. Remove remains of pumpkin.
  5. I tend to squeeze and rinse in the cold water to remove quickly.
  6. Place on parchment paper to fit the size of pan.
  7. Spray coconut oil on parchment paper and pour seeds on top.
  8. Spray the top of seeds and sprinkle Himalayan Salt.
  9. Cook for 20 minutes and mix seeds around.
  10. Place back in the oven.
  11. Because all ovens are different wait until they turn a golden color. Enjoy!
Recipe Notes

Nutritional information is based on one cup of seeds

Nutrition Facts
Roasted Pumpkin Seed with Himalayan Salt
Amount Per Serving
Calories 416 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 11g69%
Sodium 1329mg58%
Potassium 517mg15%
Carbohydrates 6g2%
Fiber 3g13%
Protein 19g38%
Vitamin C 1.2mg1%
Calcium 29mg3%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.