Crispy Roasted Pumpkin Seeds

⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

📝 Ingredients List

• 2 cups raw pumpkin seeds, cleaned and dried
• 1 tablespoon olive oil or avocado oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon smoked paprika (for a deep, savory boost)
• 1/4 teaspoon garlic powder

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Fine-mesh strainer
• Paper towels or clean kitchen towel
• Large rimmed baking sheet
• Parchment paper (for easy cleanup)
• Measuring spoons

Step-by-Step Beginner-Friendly Instructions

1. Clean the seeds: Place your pumpkin seeds in a bowl of cold water and use your fingers to separate them from the pulp. Rinse them well in a fine-mesh strainer. 🧼
2. Dry thoroughly: Spread the seeds on a clean towel or paper towels and pat them completely dry. Pro Tip: The drier the seeds are before roasting, the crispier they will become!
3. Season: Preheat your oven to 300°F (150°C). In a large bowl, toss the dried seeds with the oil, salt, paprika, and garlic powder until evenly coated.
4. Roast to perfection: Spread the seeds in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and sound hollow when tapped. 😋

💡 Pro Tips

• Storage: Keep your cooled seeds in an airtight container at room temperature for up to one week, or in the fridge for up to a month.
• Flavor Twist: If you want a sweet version, toss them with cinnamon and a touch of maple syrup instead of savory spices.
• Even Cooking: Do not overcrowd the baking sheet; if you have too many seeds, use two pans so the air can circulate properly.

FAQ

Do I need to peel the seeds? No! The entire white shell is edible, nutritious, and becomes perfectly crunchy when roasted.

Can I use sunflower oil? Yes, any neutral cooking oil works beautifully here.