Description
These Roasted Pumpkin Seeds are a crispy, savory snack made with just a few pantry staples and bursting with toasty flavor—perfect for fall or anytime you crave a wholesome crunch.
Ingredients
- 1 cup fresh pumpkin seeds
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp black pepper (optional)
Instructions
- Rinse seeds in a colander under cool water to remove pumpkin flesh.
- Pat dry thoroughly and let air dry for 30 minutes.
- Toss seeds with olive oil, sea salt, and optional spices.
- Spread on a parchment-lined baking sheet in a single layer.
- Roast at 325°F (165°C) for 20–30 minutes, stirring once or twice, until golden and crisp.
- Cool completely before serving or storing.
Notes
- Try toppings like Parmesan, chili flakes, or fresh herbs for added flavor.
- Great as soup or salad toppings, or in trail mixes.
- Store in an airtight container at room temperature for up to 1 week.
- Freeze for up to 3 months; reheat at 300°F for 5–8 minutes to restore crunch.
- Customize flavors with garlic powder, cinnamon sugar, curry powder, or spice blends.
