Pumpkin Crisps

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    95 per serving


  • Leftover pumpkin seeds or seeds from 1 whole pumpkin
  • 2 tbsp olive oil/coconut oil (use 1 tbsp to oil the sheet and the remainder to toss the seeds in)
  • Choice of flavours to taste: cinnamon, salt, garam masala, chilli flakes, paprika, garlic, ginger, nutmeg

Cooking Directions

  1. Preheat the oven to 200 degrees
  2. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.

  3. Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.

  4. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.

  5. Take the seeds out of the oven and toss them in the remaining oil your choice of flavours.

  6. Return to the oven and bake until crisp and golden, about 20 more minutes.