Description
If you’ve ever scooped pumpkin guts and thought, what a waste, get ready to rethink everything. These roasted seeds are smoky, crunchy, and just the right amount of spicy the kind of snack that vanishes faster than you can say “jack-o’-lantern.” With paprika, garlic, cayenne, and a secret umami boost, this recipe transforms a fall byproduct into snack-time gold.
Ingredients
2 cups fresh pumpkin seeds (about 8 oz), rinsed & dried well
2 Tbsp olive oil (or avocado oil)
2 tsp kosher salt (or 1 tsp table salt)
2 tsp smoked paprika
1 tsp garlic powder
½ tsp cayenne pepper (adjust to taste)
1 tsp onion powder
1 Tbsp nutritional yeast or grated Parmesan
Zest of ½ lime (optional, finishing touch)
Instructions
Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
Dry seeds completely after rinsing—this is key for crunch.
Toss seeds with oil until evenly coated. Mix in salt, paprika, garlic, cayenne, onion, and nutritional yeast/Parmesan.
Spread in single layer on the baking sheet. Roast 30–35 minutes, stirring every 10 minutes, until golden and crisp.
Optional finish: Sprinkle lime zest over seeds while warm. Cool completely on the pan before snacking.
Notes
Dry seeds thoroughly to avoid chewiness.
Stir every 10 minutes for even roasting.
Cool fully before storing this locks in crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American
Nutrition
- Calories: 190kcal
- Fat: 15g
- Protein: 8g
Keywords: Double Batch Crispy Roasted Pumpkin Seeds