Savory Roasted Pumpkin Seeds
Crunchy and addictive homemade roasted pumpkin seeds, perfect for snacking or adding to soups and salads, capturing the essence of fall.
Ingredients
Main Ingredients
- 1 cup fresh pumpkin seeds (rinsed, goopy bits removed)
- 1 tablespoon olive oil (or melted butter, if you’re feelin’ wild)
- 1/2 teaspoon kosher salt I go a bit heaping here
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (or plain paprika if smoking isn’t your thing)
Instructions
Preparation
- Dump seeds into a bowl of water and swirl them to remove the orange pulp.
- Drain the seeds and spread them out, patting them dry with paper towels or a clean kitchen towel.
- In a mixing bowl, combine the dried seeds with olive oil and all the seasonings, stirring with your hands to coat evenly.
Roasting
- Preheat the oven to 325°F (163°C).
- Line a baking sheet with parchment paper.
- Spread the seeds in a single layer on the baking sheet to avoid steaming.
- Bake for about 25-30 minutes, stirring every 10 minutes until golden brown and hollow-sounding.
- Let them cool slightly. Perform the crunch test to ensure they're done.
Notes
Savory roasted pumpkin seeds taste amazing warm, but can be made ahead. Store in an airtight jar or zip-top bag at room temperature for up to a week. For lost crunch, re-toast at 300°F (149°C) for a few minutes. Freezing is possible but not necessary as they're usually eaten quickly!
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 12gProtein: 8gFat: 14gSaturated Fat: 2gSodium: 360mgFiber: 2g
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