Roasted Pumpkin Seeds Recipe
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Collapse ▲These roasted pumpkin seeds are seasoned with olive oil, smoked paprika, garlic, and cayenne and make the perfect snack on cool Autumn days!
Servings: 4 servings
Calories: 101kcal
Ingredients
- 1 cup raw pumpkin seeds (4 ounces)
- 1 tablespoon olive oil
Seasonings:
- 1 teaspoon kosher salt or ½ teaspoon of any other salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
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Rinse the pumpkin seeds and dry them on a clean kitchen towel.
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Preheat your oven to 350°F. Line a large, rimmed baking sheet with parchment paper.
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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.
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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.
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Serve immediately or allow to cool – they are perfect when warm!
Notes
- Check the seeds after 15 minutes, and watch out to ensure they don’t burn. They quickly progress from pale to brown. When done, they will have a deep golden color, very different from their white color in their raw state. Note that they should be golden, not brown. When they become dark brown, it means you over-roasted them. So keep a close eye on them!
- If you’re not into spicy food, simply omit the cayenne pepper. You’ll get delicious, well-seasoned seeds without the heat. On the other hand, if you enjoy spicy foods, you can double the cayenne.
- Storage: After you cool them completely, store these seeds on the counter in an airtight container for up to two weeks. You can also freeze these seeds in a freezer-safe container for up to three months.