Roasted Pumpkin Seeds
Crispy roasted pumpkin seeds are made with simple spices and an easy oven method, using boiled and dried pumpkin seeds for the best crunch and flavor.
Servings: 2 cups
Calories: 486kcal
Ingredients
- 2 cups raw pumpkin seeds, from 1 to 2 large carving pumpkins
- 2 tablespoons avocado oil
- ½ teaspoon salt, plus an additional 1 to 2 teaspoons for the boiling water
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
Instructions
- Boil the raw pumpkin seeds in a large pot of boiling salted water for 15 minutes. You will need about 1 teaspoon of salt per 3-4 cups of water. As the seeds boil, skim off and discard any bits of pumpkin pulp that float to the top. Drain and rinse clean under cool water.
- Transfer the cleaned pumpkin seeds to a large lint-free kitchen towel and pat dry. Spread them out onto a large clean baking sheet, in a single layer, to dry completely at room temperature for at least 8 hours or up to overnight. The dryer the seeds, the crispier they will be when roasted.
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper and set aside.
- Add the dry pumpkin seeds to a large mixing bowl along with the avocado oil, ½ teaspoon salt, smoked paprika, garlic powder, and black pepper. Toss to evenly coat all the seeds with the oil and spices. Transfer the spice-coated pumpkin seeds to the prepared baking sheet, spread to an even layer.
- Bake for 10 minutes, remove from the oven and stir the seeds around, then bake for an additional 10-15 minutes or until the pumpkin seeds are golden and crisp.
- Remove from the oven and allow the seeds to cool on the baking sheet for 5-10 minutes before transferring them to a bowl and serving.
- These roasted pumpkin seeds can be stored at room temperature in an airtight container for up to 2 weeks.
Notes
- Do not leave the damp seeds on a paper towel to dry overnight. I find that they tend to stick to the paper towel as the damp towel dries with the seeds on them. It is best to let them air dry on a clean baking sheet, giving them a toss every few hours to ensure they are drying evenly.
- Any neutral oil, such as olive oil, grapeseed oil, or coconut oil can be substituted for the avocado oil in this recipe. You can use your favorite blend of sweet or savory spices to flavor your roasted pumpkin seeds.
- You will need about 2 teaspoons of spice blend per 2 cups of clean raw pumpkin seeds.
Nutrition
Calories: 486kcal | Carbohydrates: 8g | Protein: 20g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 20g | Trans Fat: 0.04g | Sodium: 587mg | Potassium: 546mg | Fiber: 4g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 6mg
