Roasted Pumpkin Seed Recipe
Roasted pumpkin seeds are a delicious, crunchy snack that’s easy to make and packed with nutrients. This recipe is a fantastic way to use the seeds left over from carving or cooking a pumpkin. Whether you like them sweet, savory, or spicy, roasted pumpkin seeds can be customized to suit any flavor preference.
Equipment
- Baking Sheet: For spreading the seeds evenly so they roast properly.
- Mixing Bowl: Ideal for tossing the seeds with oil and spices.
- Paper Towels: For drying the seeds, which helps them roast more evenly.
Ingredients
- 1 cup fresh pumpkin seeds rinsed and patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Optional seasonings: 1/2 teaspoon each of smoked paprika chili powder, cinnamon, or garlic powder
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Seeds: Place the cleaned and dried seeds in a mixing bowl. Add olive oil, salt, and any desired seasonings. Toss to coat evenly.
- Spread and Roast: Spread the seeds in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway through, until golden and crispy.
- Cool and Enjoy: Let the seeds cool slightly before eating. Store any leftovers in an airtight container.