These savory, Asian-inspired sesame-soy pumpkin seeds are a great snack or salad topping for Chinese chicken salads.
Slideshow: Make-Ahead Snacks
Seeds from 1 medium (10-pound) pumpkin (about 1 cup)
2 teaspoons vegetable oil
1 teaspoon soy sauce
1/2 teaspoon sesame seed oil
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
How to Make It
Preheat the oven to 400°. Line a baking pan with parchment paper.
Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels.
In a bowl, toss the pumpkin seeds with the vegetable oil, soy sauce, and sesame seed oil. Season with salt and pepper to taste. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.
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