Ingredients
Dry
- 2 cup Raw pumpkin seeds (harvested from carving pumpkin, cleaned of pulp and thoroughly dried)
- 0.5 tsp Fine Celtic grey sea salt (for Tray 1 (mineral-forward, moist sea salt))
- 0.5 tsp Hawaiian black lava salt (for Tray 2 (subtle earthiness with dramatic contrast))
- 0.5 tsp Flaky Maldon or Pink Himalayan salt (optional alternative for a third boutique tray)
Wet
- 1.5 Tbsp Olive oil (divided equally between batches; or use avocado oil)
Method
- 1. Scoop out the interior pulp from your carving pumpkin and place it in a large bowl of cold water. Swish the pulp around to loosen the seeds; they will float to the top while the heavy pulp sinks.
- 2. Skim the seeds off the surface and transfer them to a colander. Rinse thoroughly under cold running water to remove any remaining stringy bits.
- 3. Spread the rinsed seeds evenly onto clean lint-free kitchen towels or paper towels and pat firmly dry. Allow them to air-dry for at least 20 to 30 minutes (dry seeds roast crispier and brown more evenly).
- 4. Preheat your oven to 300°F (150°C). Line two separate baking sheets with parchment paper or silicone baking mats.
- 5. Divide the dried pumpkin seeds evenly into two separate bowls (1 cup of seeds in each bowl). Drizzle 3/4 tablespoon of olive oil into each bowl and toss until every seed is lightly, evenly coated.
- 6. Season the first bowl solely with Celtic grey sea salt and toss well. Spread onto the first baking sheet in a single, uncrowded layer.
- 7. Season the second bowl solely with Hawaiian black lava salt and toss well. Spread onto the second baking sheet in a single layer.
- 8. Roast both trays in the preheated oven for 25 to 30 minutes, stirring and rotating the pans halfway through, until the seeds are light golden, fragrant, and brittle.
- 9. Remove from the oven and allow the seeds to cool completely on the trays; they will become even crispier as they rest. Serve separately in tasting bowls to savor each salt's unique profile.
Chef's notes
Single-Salt Tasting Concept: Keeping each salt on its own tray avoids muddling flavors and highlights the briny minerality of Celtic salt against the smoky earthiness of Hawaiian black lava salt. Other boutique single-salt options include Cyprus white flake salt, pink Himalayan salt, or Alderwood smoked salt. Savory Blend Variations: If you wish to dedicate a tray to blended flavors, toss 1 cup of oiled seeds with 1/2 teaspoon fine sea salt plus either: (1) 1 tablespoon nutritional yeast and 1/2 teaspoon smoked paprika for a cheesy-savory profile, or (2) 1/2 teaspoon garlic powder and 1 teaspoon finely crushed dried rosemary.