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Roasted Pumpkin Seeds: The Ultimate Guide to Perfecting Your Snack

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Crispy and flavorful roasted pumpkin seeds, perfect for snacking! Customize with your favorite seasonings for a healthy and delicious treat.

Ingredients

Scale
  • 1 1/2 cups raw pumpkin seeds, cleaned and dried
  • 1 tablespoon olive oil (or melted coconut oil)
  • 1/2 teaspoon sea salt (or more to taste)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon dried rosemary, finely crushed
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • 1 tablespoon maple syrup (if using cinnamon)
  • 1 tablespoon nutritional yeast
  • A pinch of cayenne pepper

Instructions

  1. Clean the Seeds: Separate pumpkin seeds from pulp. Place seeds and pulp in a large bowl of water. Seeds will sink and pulp will float.
  2. Rinse the Seeds: Rinse seeds under cold running water, rubbing to remove any remaining pulp. Repeat until water runs clear.
  3. Dry the Seeds:
    • Air Drying: Spread seeds in a single layer on a clean towel or paper towels. Let air dry for several hours or overnight, turning occasionally.
    • Oven Drying (Low Heat): Preheat oven to 170-200°F (75-95°C). Spread seeds on a parchment-lined baking sheet. Bake for 1-2 hours, or until completely dry, stirring occasionally. Watch carefully to prevent burning.
  4. Preheat Oven: Preheat oven to 300°F (150°C).
  5. Season the Seeds: In a medium bowl, toss dried pumpkin seeds with olive oil (or melted coconut oil) and sea salt. Ensure seeds are evenly coated.
  6. Add Optional Seasonings: Add your desired optional seasonings to the bowl and toss well to combine.
  7. Spread on Baking Sheet: Spread seasoned pumpkin seeds in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding.
  8. Roast the Seeds: Roast for 45-60 minutes, or until golden brown and crispy. Stir every 15-20 minutes to ensure even roasting and prevent burning.
  9. Check for Doneness: Taste a few seeds. They should be crispy and crunchy. If still soft, continue roasting for another 5-10 minutes.
  10. Cool the Seeds: Remove from oven and let cool completely on the baking sheet.
  11. Store the Seeds: Store cooled roasted pumpkin seeds in an airtight container at room temperature for up to a week.

Notes

  • Adjust salt level to your preference.
  • Experiment with different oil options (avocado, vegetable).
  • For a spicier kick, add cayenne pepper or hot sauce.
  • Combine sweet and savory flavors with maple syrup/honey, cinnamon, and salt.
  • Nutritional yeast adds a cheesy flavor.
  • Try different herbs like rosemary, thyme, or oregano.
  • Smoked paprika adds a smoky flavor.
  • Curry powder adds a warm and aromatic flavor.
  • Add lemon zest and black pepper for a zesty and flavorful snack.
  • A splash of soy sauce adds umami and saltiness.
  • A dash of Worcestershire sauce adds a savory and complex flavor.
  • Sprinkle everything bagel seasoning on the seeds before roasting for a flavorful and crunchy snack.
  • Toss the seeds with maple syrup, cinnamon, and chopped pecans before roasting for a decadent treat.
  • Toss the seeds with honey and a pinch of salt before roasting for a simple and delicious snack.

Find it online: https://mmmflavors.com/roasted-pumpkin-seeds/