Crispy Roasted Pumpkin Seeds (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup fresh pumpkin seeds (about 4 ounces)
02 -
1 tablespoon extra-virgin olive oil
→ Spice Blend
03 -
1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon regular salt)
04 -
1 teaspoon smoked paprika
05 -
½ teaspoon garlic powder
06 -
¼ teaspoon cayenne pepper
# Instructions:
01 -
Give the pumpkin seeds a good rinse under cold water, then pat them completely dry using a clean kitchen towel. Make sure they're really dry for the best roasting results.
02 -
Heat your oven to 350°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
03 -
Toss the dried seeds into a medium bowl. Drizzle with olive oil, then sprinkle in the salt, smoked paprika, garlic powder, and cayenne. Mix everything together until each seed is nicely coated with the seasoning.
04 -
Spread the seasoned seeds in a single layer on your prepared baking sheet. Roast for 15-20 minutes until they turn a beautiful golden color, giving them a stir halfway through for even browning.
05 -
These seeds are absolutely perfect when served warm right out of the oven! They make an irresistible snack that's hard to stop eating.
# Notes:
01 -
Keep a close eye on your seeds after 15 minutes - they can go from perfectly golden to burnt quite quickly. You're looking for a deep golden color, not brown.
02 -
Not a fan of heat? Simply skip the cayenne pepper for a milder version. Love spice? Feel free to double the cayenne for an extra kick.
03 -
Store cooled seeds in an airtight container at room temperature for up to 2 weeks, in the fridge for up to a month, or freeze for up to 3 months.