Spiced Pumpkin Seeds Salt (Printer-Friendly)
Crunchy pumpkin seeds roasted with warming spices and sea salt, perfect as a snack or topping.
# What You'll Need:
→ Seeds
01 - 1 cup raw pumpkin seeds (pepitas)
→ Spices & Seasonings
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon cayenne pepper (optional)
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon ground black pepper
08 - 1 teaspoon sea salt
# How to Make It:
01 - Preheat oven to 325°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, mix pumpkin seeds, olive oil, smoked paprika, ground cumin, cayenne pepper if using, garlic powder, black pepper, and sea salt until evenly coated.
03 - Spread the coated seeds evenly in a single layer on the prepared baking sheet.
04 - Roast for 18 to 20 minutes, stirring once halfway through, until seeds are golden and crisp.
05 - Remove from oven and allow seeds to cool completely before serving or storing.
# Expert Advice:
01 -
- They're addictively crunchy in a way that feels like a small rebellion against bland snacking.
- Five minutes of prep and you've got something to reach for all week that's actually good for you.
- The spices taste like they've been roasted into your kitchen's very air, not just sitting on top of the seeds.
02 -
- Don't skip the halfway stir, because pumpkin seeds cook unevenly by nature, and the edges brown while centers stay soft without it.
- The moment they come out should look almost done but not quite golden—they'll darken slightly in the cooling, and that's exactly right.
03 -
- If you want to experiment, a tiny pinch of cinnamon or chili powder shifts the whole personality without overwhelming—add sparingly and taste as you go.
- Raw seeds straight from a fresh pumpkin work beautifully here, but store-bought raw pepitas are more convenient and honestly just as good.