Perfectly Roasted Pumpkin Seeds
Crunchy, savory, and incredibly easy to make, these roasted pumpkin seeds are the ultimate fall snack. With a simple seasoning blend and foolproof tips, you'll never toss out pumpkin seeds again.
Ingredients
- 1 cup pumpkin seeds cleaned and dried
- 2 tbsp olive oil extra virgin preferred
- 1 tsp garlic powder not garlic salt
- 1 tsp black pepper freshly ground
- 1 tsp paprika sweet paprika works best
- 1 tsp kosher salt or sea salt
Instructions
- Preheat Your Oven:
- Preheat oven to 350°F (175°C).
- Season the Seeds:
- In a medium bowl, toss cleaned and dried pumpkin seeds with olive oil until coated. Add garlic powder, black pepper, paprika, and kosher salt. Mix well until evenly seasoned.
- Prepare for Roasting:
- Line a rimmed baking sheet with parchment paper. Spread the seeds in a single, even layer to ensure crisping.
- Roast:
- Bake for 12 minutes, then check every 2 minutes. Seeds should be golden brown and sound hollow when tapped. Total cooking time is 15–20 minutes.
- Cool:
- Let seeds cool completely on the baking sheet. They will continue to crisp as they cool.
Notes
Drying Matters: Allow rinsed seeds to air dry in a colander for at least an hour before roasting. Watch Closely: Seeds can burn quickly, so monitor during the last few minutes of baking. Storage Tips: Store in an airtight glass jar at room temperature for 1 week, or in the fridge for up to 2 months. Flavor Variations: Try sweet cinnamon-sugar, spicy cayenne, or Parmesan-herb versions. Nutrition Boost: Rich in magnesium, zinc, and healthy fats – perfect for guilt-free snacking.
