Roasted Pumpkin Seeds
User Reviews
5
Roasted Pumpkin Seeds
Description
Starting with rinsed and dried raw pumpkin seeds, this preparation coats them in olive oil and a blend of seasonings—kosher salt, smoked paprika, garlic powder, and cayenne pepper for heat. The seeds are spread evenly on a parchment-lined baking sheet and roasted in a preheated 350°F oven for 15 to 20 minutes, with a stir midway to promote even browning. Checking after 15 minutes helps avoid burning as the color shifts from white to deep golden without becoming dark brown, which indicates over-roasting.
The roasting crisps the seeds' outer shells, while the seasonings adhere for a savory flavor profile highlighting smokiness and mild spice. Warmer seeds deliver the best eating experience with a crunchy bite.
Adjustments in seasoning allow customization, omitting cayenne for no heat or doubling it for spicier snacks. Storage instructions recommend airtight containers at room temperature for up to two weeks or refrigeration to extend freshness. The seeds can also be reheated gently in the microwave or frozen for longer keeping. Monitoring color during roasting is key to optimal texture without bitterness.
Ingredients
- 1 cup pumpkin seeds 4 ounces, raw
- 1 tablespoon olive oil extra-virgin
Seasonings:
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, Diamond Crystal brand
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
- Rinse the pumpkin seeds and dry them on a clean kitchen towel.
- Preheat your oven to 350°F. Line a large, rimmed baking sheet with parchment paper.
- Place the pumpkin seeds in a medium bowl. Add the olive oil, kosher salt, smoked paprika, garlic powder, and cayenne pepper. Mix with a spoon or a spatula until the seeds are well coated.
- Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast them until golden, for 15-20 minutes, stirring them halfway through.
- Serve immediately - they are perfect when warm!
Notes
- Watch seeds closely near the end of roasting to catch the deep golden color without burning them dark brown.
- Omit cayenne pepper for a milder seed or double it for more spice depending on your heat preference.
- Store cooled seeds in an airtight container at room temperature for up to two weeks, or refrigerate for up to a month.
- Seeds can be reheated in the microwave at medium power and frozen in airtight containers for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 101kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Sodium | 372mg | 16% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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