Crunchy savory roasted pumpkin seeds (Printable version)

Savory, crunchy pumpkin seeds roasted with olive oil and spices for a wholesome snack.

# Ingredient List:

→ Pumpkin Seeds

01 - 2 cups raw pumpkin seeds, rinsed and dried

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon smoked paprika (optional)
05 - 1/2 teaspoon garlic powder (optional)
06 - 1/4 teaspoon black pepper

# How to Make It:

01 - Set the oven temperature to 325°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine pumpkin seeds with olive oil, sea salt, smoked paprika, garlic powder, and black pepper. Toss thoroughly to coat evenly.
03 - Spread the seasoned seeds in a single layer across the prepared baking sheet.
04 - Place the baking sheet in the oven and roast for 25 minutes, stirring once halfway through, until the seeds are golden and crisp.
05 - Remove from oven and allow seeds to cool completely before serving or storing.

# Expert Suggestions:

01 -
  • They're ridiculously simple to make but taste like you've discovered a gourmet secret—crispy, savory, and completely addictive.
  • Once you realize you can transform something you'd normally throw away into the best snack you've ever made, you'll never carve a pumpkin the same way again.
  • They're naturally gluten-free, vegetarian, and feel wholesome enough to eat by the handful without any guilt.
02 -
  • The moisture from insufficiently dried seeds is the difference between crispy and disappointing. I learned this by making a batch that tasted more like steamed seeds than roasted, and I've never made that mistake twice.
  • Stirring halfway through isn't optional—it ensures even browning and prevents the edges from charring while the centers stay pale. This small act of attention is what creates consistency batch after batch.
03 -
  • The oven temperature of 325°F is precise for a reason—it allows the seeds to dry out and crisp before the shells can darken too much. Your oven might run slightly hot or cool, so watch that first batch and adjust time if needed.
  • If you want extra crispiness that lasts even longer, spread your cooled seeds on the baking sheet again for a final 5 minutes at 300°F. It sounds excessive, but it's the difference between crispy and impossibly crispy.

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