Unsalted Pumpkin Seeds

Save those pumpkin seeds. After carving a jack-o'-lantern or scooping out a pumpkin for pie, this microwave method turns the raw seeds into a crispy snack faster than any oven can.

Rinse the seeds to remove the stringy pumpkin fibers, pat them dry, spread in a single layer on a glass plate, and microwave on high. Stir every minute. That frequent stirring is what prevents hot spots from burning some seeds while others stay raw. In five to seven minutes, they’re done.

The five-minute rest after microwaving is when the seeds finish crisping. They’ll feel slightly soft right out of the microwave but firm up as they cool. Don’t judge doneness until they’ve rested.

Kitchen Tips

• Remove as much pumpkin fiber as you can during rinsing. Leftover strings burn and taste bitter.
• A glass pie plate works better than a bowl. The flat surface means the seeds spread in one layer and toast evenly.
• Stir at every minute mark, no exceptions. The microwave heats unevenly and seeds go from golden to scorched fast.

Variations

• Seasoned pumpkin seeds: Toss the warm seeds with garlic powder, smoked paprika, and a drizzle of olive oil right after microwaving.
• Sweet and spicy: Sprinkle with cinnamon sugar and a tiny pinch of cayenne while still warm for an addictive sweet-heat version.