Description
Save your pumpkin seeds when carving pumpkins to create an easy snack! This tutorial will show you How to Roast Pumpkin Seeds until perfectly seasoned and crunchy, with a savory salt and smoked paprika flavor or sweet cinnamon-sugar flavor.
Ingredients
1 cup raw pumpkin seeds
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1 tablespoon olive oil, or melted butter
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2 teaspoons salt
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1 teaspoon smoked paprika, or chili powder
Instructions
Heat the oven to 350°F. Line a cookie sheet with parchment paper or foil.
Place the pumpkin seeds and pulp in a bowl of water. Using your hands, separate the seeds from the pulp. Remove the pulp and throw it away.
Place the seeds on a paper towel and dry well.
Place the seeds in a bowl and drizzle with olive oil. Season with salt and paprika, or chili powder, and toss until coated.
Spread seeds evenly over the cookie sheet and place in the oven. Bake for 10 minutes, then use a spatula to flip or stir them. Continue baking for another 5 to 10 minutes, until lightly toasted.
Remove from oven and serve warm or let pumpkin seeds cool. Serve as desired!
Notes
Storage: Store your roasted pumpkin seeds in an airtight container at room temperature for up to two weeks. For longer storage, keep them in the refrigerator, but they may become a bit less crunchy that way.
- Prep Time: 10minutes
- Cook Time: 15minutes
- Category: Appetizers & Snacks
- Cuisine: American
Nutrition
- Calories: 122kcal
- Sugar: 0.3g
- Sodium: 1164mg
- Fat: 11g
- Saturated Fat: 2g
- Trans Fat: 0.01g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 5g