Description
These savory, crunchy roasted pumpkin seeds are the ultimate fall snack—packed with smoky paprika, garlic, and sea salt. Quick to make, naturally gluten-free, and perfect for snacking or topping salads.
Ingredients
Scale
- 1 cup raw pumpkin seeds (pepitas), about 130g
- 1 to 1½ tablespoons olive oil or avocado oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon black pepper, optional
- Pinch cayenne pepper, optional
Instructions
- Scoop seeds from your pumpkin and place in a bowl of cold water. Swirl to separate pulp, skim seeds out, and rinse well in a fine mesh sieve.
- Spread rinsed seeds on a clean kitchen towel or paper towels. Pat dry and let air dry for 15-30 minutes until nearly papery.
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, toss dry pumpkin seeds with oil, smoked paprika, garlic powder, sea salt, and any optional spices until evenly coated.
- Arrange seeds in a single layer on the prepared baking sheet.
- Roast for 15 minutes. Remove from oven, stir seeds, and return to oven.
- Continue roasting for another 10-15 minutes, stirring once more if desired, until seeds are golden brown and crisp. Add 5 more minutes if needed, watching closely to prevent burning.
- Let seeds cool on the sheet for 10 minutes to crisp up further. Taste one; if chewy, roast for 5 more minutes.
- Transfer cooled seeds to a bowl and enjoy. Store fully cooled seeds in an airtight container.
Notes
Drying the seeds thoroughly before roasting is crucial for crunch. Don’t crowd the pan—spread seeds in a single layer. Stir halfway through roasting for even crispness. Store in an airtight container for up to a week at room temperature or two weeks in the fridge. For flavor variations, try sweet spices or extra heat. If using store-bought pepitas, skip cleaning and drying.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: ¼ cup (about 28g)
- Calories: 150
- Sodium: 200
- Fat: 13
- Saturated Fat: 2
- Carbohydrates: 5
- Fiber: 2
- Protein: 7
Keywords: roasted pumpkin seeds, crunchy snack, fall recipe, gluten-free, vegan, savory seeds, healthy snack, Halloween, autumn, pepitas