Description
This recipe shows you how to make perfectly roasted pumpkin seeds, a delicious and crunchy snack that's easy to prepare. Cleaned, seasoned, and oven-roasted until golden brown and crisp, these pumpkin seeds offer a healthy treat packed with flavor and texture.
Ingredients
Seeds and Oil
- ½ cup pumpkin seeds (cleaned and towel-dried)
- 1 teaspoon olive oil or avocado oil
Seasonings (choose your preferred mix)
- ½ teaspoon sea salt
- ¼ teaspoon onion powder
- ¼ teaspoon parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon dill
- ⅛ teaspoon dry mustard
- ⅛ teaspoon celery seed
- ⅛ teaspoon paprika
- ⅛ teaspoon black pepper
- 1 tablespoon grated Parmesan cheese or nutritional yeast
- ½ teaspoon basil
- ½ teaspoon oregano
- 1 teaspoon white vinegar
- 1 teaspoon dill
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ½ teaspoon sea salt
- ⅛-½ teaspoon black pepper
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- Pinch of salt
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat Oven: Set your oven to 300°F (150°C) and prepare a baking sheet lined with parchment paper for roasting the seeds.
- Clean Seeds: Remove the pumpkin seeds from the pumpkin and pick out any large bits of pumpkin flesh.
- Soak Seeds: Place the seeds in a bowl filled with warm water, swirl gently to loosen remaining pulp, and let them sit for 5 minutes to separate seeds (float) from pumpkin debris (sink).
- Drain and Dry: Using a slotted spoon, transfer the clean seeds onto a kitchen towel and pat them dry thoroughly to remove any moisture.
- Prepare Seasoning: In a small bowl, combine the seasoning mix of your choice from the listed spices and ingredients.
- Toss Seeds with Oil and Seasoning: Put the dry seeds in a bowl, drizzle olive or avocado oil over them, and toss well to coat. Then add your seasoning mix or just salt, tossing again to ensure even coverage.
- Arrange Seeds: Spread the seasoned pumpkin seeds in a single layer on the lined baking sheet. If needed, use a second sheet to avoid overcrowding.
- Roast: Place the seeds in the preheated oven and roast, stirring every 10 minutes for even browning. Begin checking at 30 minutes but roasting may take up to 60 minutes depending on seed size and moisture until the seeds are golden and crisp.
- Cool and Serve: Remove the pumpkin seeds from the oven and allow them to cool completely on the baking sheet. The seeds will crisp up further as they cool.
Notes
- Make sure pumpkin seeds are fully dried to ensure they roast evenly and become crispy.
- Customize your seasoning blend to your taste preference; options range from savory herbs to sweet or spicy mixes.
- Roasting time varies with seed size and moisture; keep an eye after 30 minutes to avoid burning.
- Store cooled roasted pumpkin seeds in an airtight container for up to 2 weeks for best crispness.
- For vegan option, omit Parmesan cheese and substitute with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 30 to 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
