This classic roasting method gives pumpkin seeds a deliciously nutty flavor and a crispy texture.

Preheat the oven to 350°F.

Season the Seeds. Toss the seeds with a little bit of oil (olive oil, coconut oil, or avocado oil) and seasonings like sea salt, garlic powder, or chili powder.

Roast. Spread the seeds in a single layer on a prepared baking sheet lined with parchment paper and sprayed with cooking oil spray. Roast for 25–30 minutes, stirring halfway through, until golden brown and crispy.

Let the seeds cool on the baking sheet before storing in an airtight container at room temperature.

The air fryer is a quick and convenient way to roast pumpkin seeds, giving them an extra-crispy texture.

Preheat the air fryer to 350°F.

Toss the seeds with oil and your favorite spices. Arrange them in a single layer in the air fryer basket.

Cook. Air fry the seeds for 10–15 minutes, shaking the basket every 5 minutes to ensure even cooking.

Once golden brown and crispy, let the seeds cool to room temperature before storing.

For a quick, no-bake option, try roasting pumpkin seeds on the stovetop. This method yields a slightly different flavor and texture, but it’s super simple.

Place a skillet over medium heat and add a small amount of oil.

Once the skillet is hot, add the seeds in a single layer. Sprinkle with sea salt and any additional spices.

Toasting the Seeds. Stir the seeds frequently to avoid burning, toasting them for 10–15 minutes until they turn golden and smell nutty.

Allow the seeds to cool on a paper towel before enjoying.

The microwave method is a surprisingly easy way to make roasted pumpkin seeds in just a few minutes.

Toss the cleaned seeds with a little oil and salt, or try a sprinkle of brown sugar and cinnamon for a sweet treat.

Microwave. Spread the seeds on a microwave-safe plate in a single layer. Microwave on high in 1-minute intervals, stirring between each, until the seeds are golden and crisp. This usually takes about 3–4 minutes.

Let the seeds cool for a minute or two, then enjoy!

If you prefer a less "roasted" flavor and want to retain more nutrients, the dehydrator method is perfect.

Season Lightly. Toss the seeds with oil and any preferred seasonings.

Arrange on Trays. Spread the seeds out in a single layer on the dehydrator trays.

Set the dehydrator to 150°F and let the seeds dry for 3–4 hours, or until they’re crunchy.

Once fully dehydrated, store the seeds in an airtight container.

This method is hands-off, making it the easiest way to prepare while you go about your day.

Toss the seeds in oil and seasonings, then place them in the slow cooker or crockpot.

Set the slow cooker to high heat, and leave the lid slightly open to let moisture escape.

Cook for 1–2 hours, stirring every 30 minutes. The seeds are done when they’re golden brown and crispy.

Allow the seeds to cool before transferring to an airtight container.