How to Roast Pumpkin Seeds
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4.8
54 reviews
Excellent
How to Roast Pumpkin Seeds
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Salty and lightly spiced, these roast pumpkin seeds are prefect for snacking, gifts or as a salad topper.
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Ingredients
- 2 cups pumpkin seeds
- 2 tablespoons unsalted butter , melted
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Pinch ground red pepper
Instructions
- Preheat the oven to 300°F and cover a rimmed baking sheet with aluminum foil. Set aside.
- In a medium mixing bowl, toss the pumpkin seeds with the butter to coat evenly. If the seeds are recently rinsed, blot with a paper towel before coating.
- Stir together the salt, garlic powder, onion powder, paprika and red pepper in a small bowl. Sprinkle the spice mixture over the buttered seeds, tossing to evenly coat.
- Lay the pumpkin seeds in a single layer on the prepared baking sheet, roasting for 20 minutes. Turn and roast for an additional 20 minutes.
- Eat warm or at room temperature. Store at room temperature in an airtight container.
- If you've tried this recipe, please come back and let us know how it was in the comments or star ratings.
Equipments used:
Nutrition Information
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Calories
231kcal
(12%)
Carbohydrates
3g
(1%)
Protein
9g
(18%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Cholesterol
15mg
(5%)
Sodium
1796mg
(75%)
Potassium
258mg
(7%)
Fiber
1g
(4%)
Vitamin A
235IU
(5%)
Vitamin C
0.6mg
(1%)
Calcium
15mg
(2%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 15mg | 5% |
| Sodium | 1796mg | 75% |
| Potassium | 258mg | 5% |
| Fiber | 1g | 4% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
54 reviews
Excellent
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