Roasted Pumpkin Seeds Recipe
—·American
Ingredients
- 1½ cups pumpkin seeds (from 1 large pumpkin)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
Instructions
12 steps
- 1
Preheat oven to 170°F. Line a baking sheet with parchment paper and set aside.
- 2
Scoop out the flesh and seeds out from the pumpkin.
- 3
Rinse
- 4
Place the seeds in a colander and rinse to separate the seeds from the flesh.
- 5
Spread the pumpkin seeds out on the prepared baking sheet.
- 6
Dry
- 7
Pop the pumpkin seeds in the oven for 5-10 minutes to dry them out.
10 min - 8
Toss
- 9
Transfer the seeds to a bowl, and toss with the olive oil and seasonings.
- 10
Spread
- 11
Increase the oven temperature to 300°F and spread the seeds out in an even layer on the prepared baking sheet.
- 12
Roast in the oven for 25 minutes until the seeds are golden brown and toasty. Check the seeds halfway through and give them a stir.
25 min
Progress
0 / 12 steps
Nutrition
Per serving (based on 6 servings)
Calories
111cal
Protein
5.0g
Carbs
2.0g
Fat
10.0g
Fiber
1.0g
Sugar
0.2g
Sodium
195mg
Saturated Fat
2.0g
