Description
Crispy roasted pumpkin seeds with customizable seasonings. This zero-waste recipe transforms carved pumpkin seeds into a delicious salty, sweet, or spicy snack packed with fiber and minerals.
Ingredients
1½ cups pumpkin seeds (from 1 large pumpkin): Freshly harvested for the best flavor.
1 tablespoon olive oil: Adds richness and helps the seasonings stick. You can use avocado oil if you prefer.
½ teaspoon kosher salt: For that classic savory kick. Feel free to adjust based on your salt preference.
¼ teaspoon ground paprika: Adds a subtle smokiness. Smoked paprika would also work well.
¼ teaspoon onion powder: For a hint of sweetness and depth.
¼ teaspoon garlic powder: Because garlic makes everything better!
⅛ teaspoon ground black pepper: A touch of heat to balance the flavours.
Instructions
- Clean seeds: Rinse seeds in a colander, removing all pumpkin pulp. Pat very dry with towels.
- Dry (optional but recommended): Spread seeds in a single layer on parchment. Air-dry overnight or bake at 200°F (95°C) for 1 hour.
- Preheat oven to 300°F (150°C). Toss dried seeds with oil and chosen seasonings.
- Spread in a single layer on a parchment-lined baking sheet.
- Bake 30-40 minutes, stirring every 10 minutes, until golden and crisp.
- Cool completely before storing (they crisp up as they cool).
Notes
- For extra crispiness: Soak seeds in salt water (1 tbsp salt per 2 cups water) for 1 hour before drying
- Storage: Keep in airtight container up to 2 weeks
- Seed hack: Use kitchen shears to cut pumpkin’s top off cleaner for easier seed removal
- Kid-friendly version: Mix with 1 tbsp maple syrup before baking
- Prep Time: 15 mins (+ drying time)
- Cook Time: 40 mins
- Category: Snack
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 0g (unsweetened version)
- Sodium: 120mg (salted version)
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg