Savory Toasted Pumpkin Seeds
Savory toasted pumpkin seeds are crunchy, flavorful, and nutritious. They are easy to make, take about 20 minutes, and can be seasoned in many ways. Perfect as a snack, salad topper, or party treat, they offer a delicious way to enjoy the health benefits of pumpkin seeds while satisfying your taste buds.
Ingredients
- 2 cups raw pumpkin seeds, fresh or dried
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried rosemary, thyme, or Italian seasoning
Instructions
Clean the Pumpkin Seeds
- Remove the seeds from the pumpkin and separate them from the stringy pulp. Place them in a colander and rinse under cool running water until clean.
Dry the Seeds Thoroughly
- Spread the seeds over a clean kitchen towel or paper towels and pat dry. For the crispiest results, allow them to air-dry for several hours or overnight in the refrigerator if time permits.
Preheat the Oven
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
Season the Seeds
- Place the dried pumpkin seeds in a mixing bowl. Add olive oil, salt, garlic powder, paprika, black pepper, chili powder if desired, and dried herbs. Toss until the seeds are evenly coated.
Arrange on the Baking Sheet
- Spread the seasoned seeds in a single layer on the prepared baking sheet. Avoid overcrowding, as this can cause uneven roasting and reduce crispiness.
Toast Until Golden
- Bake for approximately 15–25 minutes, stirring every 5–7 minutes. Cooking time varies depending on the size and moisture content of the seeds. Watch closely toward the end to prevent burning.
Cool and Serve
- Remove the seeds when lightly golden and fragrant. Allow them to cool completely on the baking sheet. They will become crunchier as they cool. Taste and add a little extra salt or seasoning if needed.Serve immediately or store in an airtight container once completely cool.
Notes
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Use clean seeds: Remove as much pumpkin pulp as possible before roasting.
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Dry thoroughly: Excess moisture can prevent the seeds from becoming crunchy.
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Choose your oil: Olive oil adds flavor, but avocado oil also works well.
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Season evenly: Toss the seeds thoroughly so every seed receives some seasoning.
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Avoid overcrowding: A single layer promotes even roasting.
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Watch the oven: Smaller seeds can toast faster than larger ones.
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Cool completely: Hot seeds may feel slightly soft before they crisp up.
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Store correctly: Keep cooled seeds in an airtight container in a cool, dry place.