My Favorite Roasted Pumpkin Seeds
Elevate your snacking game with "My Favorite Roasted Pumpkin Seeds," a simple yet flavorful recipe that transforms freshly scooped pumpkin seeds into a crunchy, savory treat. Perfectly seasoned with olive oil, sea salt, smoky paprika, garlic powder, and a hint of black pepper, these roasted seeds boast both irresistible flavor and satisfying crunch. Whether you’re looking for a healthy snack or an autumn-inspired topping for salads, soups, or yogurt, these seeds are ready in just 40 minutes, including prep and cook time. Plus, with step-by-step instructions for cleaning and drying the seeds, this recipe ensures a hassle-free roasting process and optimal crispiness every time. Make a batch today and savor the magic of homemade pumpkin seeds—ideal for any fall occasion!
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Recipe Information
Ingredients
- 2 cups raw pumpkin seeds
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Carefully scoop the seeds out of a pumpkin, separating them from the stringy pulp. Rinse the seeds under cold water in a colander to remove any remaining pulp.
Spread the cleaned seeds on a clean kitchen towel or paper towel and pat them dry thoroughly. Removing excess moisture helps the seeds roast evenly.
Transfer the dry seeds to a mixing bowl and drizzle with olive oil. Stir until the seeds are evenly coated.
Add the sea salt, paprika, garlic powder, and black pepper to the bowl. Mix well to ensure the seeds are evenly seasoned.
Spread the seasoned seeds in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring the seeds halfway through to prevent burning and promote even crispiness.
Keep an eye on the seeds during the final minutes of roasting to avoid overcooking. They should be golden brown and aromatic when done.
Remove the seeds from the oven and let them cool completely on the baking sheet. They will become crunchier as they cool.
Serve the roasted pumpkin seeds as a snack or sprinkle them on salads, soups, or yogurt for added texture and flavor. Store leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 0.3 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1901 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
