Description
Crunchy, flavorful roasted pumpkin seeds that can be made sweet, savory, or spicy — a perfect fall snack or topping.
Ingrédients
Scale
- 1 cup raw pumpkin seeds (from fresh pumpkin or store-bought pepitas)
- 1 tablespoon olive oil (or melted butter)
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cinnamon + sugar (for sweet version)
Instructions
- Clean the Seeds: Scoop seeds from your pumpkin. Separate pulp, rinse under cold water, and pat completely dry.
- Season the Seeds: Preheat oven to 350°F (175°C). Place seeds in a bowl and toss with olive oil, salt, and seasonings.
- Roast the Seeds: Spread evenly on a parchment-lined baking sheet. Roast 15–20 minutes, stirring halfway, until golden and fragrant.
- Cool & Enjoy: Let seeds cool before serving. Store in an airtight jar.
Notes
Tips: Dry seeds thoroughly for crispiness. Spread in a single layer. Stir midway for even browning. Try flavor variations: garlic-parmesan, cinnamon-sugar, or spicy chili-lime.
- Temps de préparation: 10 minutes
- Temps de cuisson: 20 minutes
- Catégorie: Snack
- Méthode: Roasting
- Cuisine: American
Nutrition
- Portion: 1/4 cup
- Calories: 180
- Sucre: 1g
- Sodium: 150mg
- Graisse: 14g
- Graisse saturée: 2g
- Graisses insaturées: 11g
- Gras trans: 0g
- Glucides: 5g
- Fibres: 2g
- Protéine: 7g
- Cholestérol: 0mg