Herbed-Parmesan Pumpkin Seeds

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  • Level: Easy
  • Total: 1 hr
  • Active: 10 min
  • Yield: 4 to 6 servings
Tossing baked pumpkin seeds in olive oil, dried oregano and grated Parmesan cheese transforms them into the picture-perfect savory snack. We bake the seeds twice to ensure each piece is adequately crisp and crunchy.



  1. Preheat the oven to 300˚ F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
  2. Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
  3. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
  4. Toss the seeds with olive oil, salt, Parmesan and oregano. Return to the oven and bake until crisp and golden, about 20 more minutes.