Description
This Roasted Pumpkin Seeds recipe is a simple and delicious way to transform leftover pumpkin seeds into a crunchy, flavorful snack. Tossed with olive oil and a blend of paprika, onion powder, garlic powder, and black pepper, these seeds are perfectly toasted to golden brown perfection in the oven, making an ideal healthy and satisfying treat.
Ingredients
Scale
Seeds
- 1½ cups pumpkin seeds (from 1 large pumpkin)
Seasoning
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 170°F. Line a baking sheet with parchment paper and set it aside to prevent sticking and make cleanup easier.
- Clean the Seeds: Scoop out the pumpkin seeds along with the flesh from the pumpkin. Place the seeds in a colander and rinse thoroughly under cold water to separate the seeds from the pumpkin flesh.
- Dry the Seeds: Spread the rinsed pumpkin seeds in a single layer on the prepared baking sheet. Place them in the oven at 170°F for 5 to 10 minutes to dry them out properly, which helps achieve crispiness when roasted.
- Season the Seeds: Transfer the dried seeds to a bowl. Drizzle with olive oil and add kosher salt, ground paprika, onion powder, garlic powder, and ground black pepper. Toss well to ensure all seeds are evenly coated with the oil and seasonings.
- Roast the Seeds: Increase the oven temperature to 300°F. Spread the seasoned seeds out evenly on the prepared baking sheet. Roast in the oven for 25 minutes, stirring halfway through to promote even cooking and browning.
- Cool and Store: Once the seeds are golden brown and toasty, remove them from the oven and let them cool completely. Store in an airtight container at room temperature for up to 1 month or refrigerate/freezer as per storage guidelines.
Notes
- Pat the pumpkin seeds dry with a towel after rinsing to remove excess moisture.
- Store roasted pumpkin seeds in an airtight container at room temperature for up to 1 month.
- For longer storage, keep in the refrigerator for up to 3 months or freeze for up to 6 months.
Nutrition
- Serving Size: ¼ cup
- Calories: 150
- Sugar: 0.2 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 0 mg
