Roasted Pumpkin Seeds: A Crunchy Treat! These golden seeds, seasoned and roasted, are perfect for snacking or as a tasty addition to soups and salads. They're also great in smoothies, granola bars, and trail mixes, adding a delightful crunch.
2cupsPumpkin Seedswashed and dried thoroughly, or use store brought
1tspPaprika
¾tspGarlic Powder
½tspBlack Pepper Powder
Saltto taste
1tbspOlive Oil
Instructions
To Roast Pumpkin Seeds
In a bowl, combine thoroughly washed and dried Pumpkin Seeds with olive oil, paprika, garlic powder, black pepper, and salt.
Mix the seasonings evenly with the seeds using a spatula or spoon.
Spread the seasoned Pumpkin Seeds evenly on a parchment paper-lined baking tray.
Place the seasoned pumpkin seeds in a preheated oven at 350 degrees Fahrenheit. Roast for 15 to 20 minutes, giving them a stir halfway through, until they become crisp and golden brown. Take them out of the oven and allow them to cool.
To Serve
Enjoy these Roasted Pumpkin Seeds as a snack, or use them as a tasty topping for your creamy soups or salads.
Notes
Here are some expert tips to perfect your Roasted Pumpkin Seeds:
Scooping and Cleaning Pumpkin Seeds:
Get those seeds: Cut your pumpkin in half and scoop out those seeds. Need visuals? Check our roasted pumpkin recipe post for a closer look.
Rinse Away: Give the seeds a good rinse under running water to get rid of any lingering fibers. Then, let them drain in a colander or strainer.
Dry them up: Use a kitchen towel to thoroughly dry those washed seeds. If you have time, go for the gold and air-dry them overnight for perfectly moisture-free seeds.
Seasoning and Roasting:
Spice it up: Time to get creative! Customize your seasoning to your liking. Whether it's classic black pepper and salt or a hint of paprika, make it your own.
Heat: Preheat your oven to 350°F (175°C), just as our recipe suggests. This low and slow roast is the secret to achieving even, crispy seeds.