Crunchy Roasted Pumpkin Seeds (Printer-Friendly)
Crunchy roasted pumpkin seeds with olive oil and spices, perfect for snacking or adding flavor.
# What You'll Need:
→ Seeds
01 - 1 cup raw pumpkin seeds (pepitas)
→ Flavorings
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon fine sea salt
04 - 1/4 teaspoon smoked paprika, optional
05 - 1/4 teaspoon garlic powder, optional
# How to Make It:
01 - Set the oven temperature to 325°F (165°C).
02 - Rinse pumpkin seeds under cold water to eliminate pulp, then pat dry thoroughly using a clean towel.
03 - Combine pumpkin seeds with olive oil, fine sea salt, smoked paprika, and garlic powder; mix well to coat evenly.
04 - Spread seasoned seeds evenly in a single layer on a baking sheet lined with parchment paper.
05 - Bake seeds for 20 to 25 minutes, stirring halfway through until golden brown and crisp.
06 - Remove from oven and allow seeds to cool completely before serving or storing.
# Expert Advice:
01 -
- They're ridiculously easy to make and taste infinitely better than anything store-bought.
- One bowl, one baking sheet, and you've got a snack that's genuinely good for you and tastes like a treat.
02 -
- Don't skip the thorough drying step—wet seeds steam and soften instead of crisping, and you'll be disappointed.
- The temperature matters more than the exact time; watch for golden color rather than relying on a timer, since ovens vary.
03 -
- If you're using fresh pumpkin seeds from carving, rinse them well and let them air-dry overnight before roasting for the best results.
- Taste the seeds while they're still slightly warm—that's when you can tell if you've nailed the seasoning and adjust for the next batch.