Roasted Pumpkin Seeds Recipe

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Don't let those pumpkin seeds go to waste--just pop them in the oven and you'll have an easy snack.

Prep Time20

Cook Time25

Total Time45

Course: Snack

Cuisine: American

Servings:

Author: Becky Hardin

Ingredients

1½ cups pumpkin seeds (from 1 large pumpkin)
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon ground paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper

Instructions

Preheat oven to 170°F. Line a baking sheet with parchment paper and set aside.
Scoop out the flesh and seeds out from the pumpkin.
Place the seeds in a colander and rinse to separate the seeds from the flesh.
1½ cups pumpkin seeds
Spread the pumpkin seeds out on the prepared baking sheet.
Pop the pumpkin seeds in the oven for 5-10 minutes to dry them out.
Transfer the seeds to a bowl, and toss with the olive oil and seasonings.
1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon ground paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ⅛ teaspoon ground black pepper
Increase the oven temperature to 300°F and spread the seeds out in an even layer on the prepared baking sheet.
Roast in the oven for 25 minutes until the seeds are golden brown and toasty. Check the seeds halfway through and give them a stir.

Notes

Pat the pumpkin seeds dry with a towel after rinsing to remove excess moisture.

Storage: Store roasted pumpkin seeds in an airtight container at room temperature for up to 1 month, in the refrigerator for up to 3 months, or in the freezer for up to 6 months.

Nutrition