Crunchy roasted pumpkin seeds (Printable Format)
Crunchy roasted pumpkin seeds, seasoned for a savory, healthy snack or salad enhancement.
# What You Need:
→ Seeds
01 - 2 cups raw pumpkin seeds
→ Seasonings
02 - 2 tablespoons olive oil or melted butter
03 - 1 teaspoon fine sea salt
04 - 1/2 teaspoon smoked paprika (optional)
05 - 1/2 teaspoon garlic powder (optional)
06 - 1/4 teaspoon ground black pepper (optional)
# How-To Steps:
01 - Heat oven to 325°F and prepare a baking sheet by lining it with parchment paper.
02 - If using fresh pumpkin seeds, rinse thoroughly to remove pulp and dry completely with a clean towel.
03 - Combine pumpkin seeds with olive oil or melted butter, sea salt, and optional spices in a medium bowl. Toss until evenly coated.
04 - Spread the seasoned seeds in a single layer on the prepared baking sheet.
05 - Bake seeds for 20 to 25 minutes, stirring once halfway through, until golden and crisp.
06 - Remove seeds from oven and allow to cool completely before consuming or storing.
# Expert Suggestions:
01 -
- Youre salvaging something most people throw away and turning it into the crunchiest snack youll reach for all week.
- The base recipe is so forgiving you can pivot from savory to sweet in seconds depending on what your kitchen already has.
02 -
- Wet seeds will never get crispy no matter how long you roast them, so be ruthless with that towel.
- Stirring halfway through is non-negotiable unless you enjoy scraping burnt seeds off parchment and pretending they taste fine.
03 -
- Taste a cooled seed before you pack them away so you know if they need more salt while they are still warm enough to absorb it.
- Double the batch because once people know you make these, they will start asking and you will wish you had extra to share.