Roasted Pumpkin Seeds
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Roasted Pumpkin Seeds
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A lot of you folks already know how to roast pumpkin seeds in oven. Roasted pumpkin seeds are old traditional snack. This crunchy healthy snack is so easy to make and you can choose your favorite seasoning to coat.
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Ingredients
- 1 cup raw pumpkin seeds cleaned and dried thoroughly
- 1 ½ tablespoon olive oil
- Seasoning:
- ½ teaspoon salt
- 1 ½ teaspoon freshly cracked pepper
- 1 teaspoon of chili powder
- 1 ½ teaspoon granulated garlic
Instructions
- Step 1: use a large spoon or scoop to remove the inside pulp that has stringy fiber and seeds in it.
- Step 2: separate pumpkin seeds from the big chunks of pumpkin flesh and the stringy fiber as much possible.
- Step 3: Rinse seeds in a colander and remove all the pulp left on the seeds.
- Step 4: (optional) highly recommend it – boil a pot of water. Add 2 tablespoon of salt to boiling water. Add washed pumpkin seeds to boiling water and let it simmer for 3 minutes. This will help seeds loose all those stringy fiber that are ridiculously messy and hard to separate other wise.
- Step 5: Remove seeds from boiling water, dry it on kitchen towel. Note: make sure the seeds as much as possible. Pat dry it in kitchen towel. Drier the seeds are crunchy they will turn.
- Step 6: add seeds on baking tray. Season it with your favorite seasoning (refer above ingredients needed section for more ideas of best seasoning recipes for roasted pumpkin seeds) – this recipe uses salt, pepper, granulated garlic (or garlic powder) and chili powder along with olive oil.
- Step 7: mix well to coat all seeds evenly in oil and seasoning.
- Step 8: spread seeds around into single layer (ensure the seeds are spread without too much overlapping) and not overlapping.
- Step 9: roast seeds in prep heated oven at 350 F (or 175 C) for 10 to 25 minutes depending on the size of the seeds. Stir seeds at 5 minutes interval for even roasting. Note: Larger seeds will take time to roast whereas smaller ones will get roasted pretty quick. Keep a close watch on seeds so they don’t burn.Pro tip: to check for doneness taste seeds every time you take out the tray to give a stir. If they taste crunchy pumpkin seeds are roasted and done.
- Step 10: Remove from oven and let it cool for 5 minutes on the tray.
- Transfer roasted pumpkin seeds to plate to cool completely. Once cooled completely store in air tight container at room temperature.
Notes
- Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
Nutrition Information
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Calories
48kcal
(2%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
100mg
(4%)
Potassium
54mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
49IU
(1%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 100mg | 4% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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