Description
Crunchy, salty, and perfectly roasted pumpkin seeds made with olive oil, garlic powder, and optional spices. A healthy, protein-packed snack or salad topping ready in under 30 minutes.
Ingredients
Scale
- ¾ cup raw pumpkin seeds
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¼ teaspoon paprika (optional)
- 1 to 2 tablespoons coconut sugar (optional)
Instructions
- Place the pumpkin seeds in a fine mesh strainer and rinse under running water. Remove any pumpkin pulp.
- Transfer the seeds to a towel and pat dry. Preheat the oven to 350ºF.
- In a bowl, toss the dry seeds with olive oil, garlic powder, and salt. Add paprika and coconut sugar if desired.
- Spread the seeds into a single layer on a baking sheet. Roast at 350ºF for 10 minutes.
- Remove from the oven, stir with a spatula, and return for another 5 to 8 minutes. Watch closely to prevent burning.
- Remove from the oven once fragrant and nutty. Let cool to crisp up fully before serving.
Notes
- Make sure seeds are completely dry before roasting for maximum crispiness.
- Adjust salt to taste for a lighter or saltier snack.
- Optional spices like paprika and coconut sugar add a sweet-savory flavor.
- Store leftovers in an airtight container in the fridge for up to 2 weeks or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted pumpkin seeds, healthy snack, oven roasted seeds, fall recipes, vegan snack, pumpkin recipes