Best Way to Dry Pumpkin Seeds Before Roasting

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Now, the main event. After you’ve boiled and drained, spread the seeds in a single layer on a clean kitchen towel (or a few paper towels). Fold the towel over them and press down firmly with your palms—or better yet, give them a gentle rub with the towel. You want to absorb as much surface moisture as possible.

Then, let them air-dry for at least an hour, or overnight if you’re the planning-ahead type. Place them on a baking sheet in a single layer and leave them on the counter. If you’re in a rush, you can use a salad spinner (it’s a total MVP here) to fling off the water, then still give them 20 minutes of air time. The goal is a surface that feels dry to the touch—not sticky, not damp. A damp seed is a sad, soggy seed.

Quick Tip: The “Paper Towel Test”

If you press a dry paper towel onto a seed and it comes away bone dry, you’re ready to roast. If it comes away looking like you tried to mop up a puddle, give them another 30 minutes. This is the scientific method, but with snacks.

easy roasted pumpkin seeds (made without oil)