pumpkin seeds

Prep Time: 15 minutes Cleaning Time: 10 minutes Drying Time: 20 minutes (optional but recommended) Cook Time: 20–25 minutes Total Time: Approximately 1 hour Difficulty Level: Easy Servings: 4 servings Ingredients 2 cups raw pumpkin seeds (fresh from a pumpkin or store-bought) 1 tablespoon olive oil or melted butter ½ teaspoon fine sea salt ¼

Equipment

• Baking sheet
• Mixing bowl
• Colander
• Kitchen towel or paper towels
• Spoon
• Parchment paper (optional)

Ingredients

• 2 cups raw pumpkin seeds (fresh from a pumpkin or store-bought)
• 1 tablespoon olive oil or melted butter
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• ½ teaspoon smoked paprika (optional)
• ¼ teaspoon onion powder (optional)

Optional Sweet Seasoning

• 1 tablespoon brown sugar
• ½ teaspoon ground cinnamon
• Pinch of nutmeg

Instructions

Step 1: Clean the Pumpkin Seeds

1. If using seeds from a fresh pumpkin, scoop the seeds from the pumpkin cavity and place them into a large bowl of water. Separate the seeds from the pulp using your hands. Remove any remaining pumpkin fibers and rinse thoroughly in a colander.
2. Pat the seeds dry using paper towels or a clean kitchen towel. Allow them to air dry for about 20 minutes if possible. Drier seeds roast more evenly and become crispier.

Step 2: Preheat the Oven

1. Preheat your oven to 325°F (160°C) .
2. Line a baking sheet with parchment paper if desired for easier cleanup.

Step 3: Season the Seeds

1. Place the cleaned pumpkin seeds into a mixing bowl.
2. Add:
3. Olive oil
4. Salt
5. Black pepper
6. Garlic powder
7. Smoked paprika
8. Onion powder
9. Mix well until every seed is lightly coated with oil and seasonings.

Step 4: Arrange on Baking Sheet

1. Spread the seasoned seeds into a single even layer.
2. Avoid overcrowding the pan, which prevents proper roasting.

Step 5: Roast

1. Bake for 20–25 minutes , stirring every 8–10 minutes.
2. The seeds should become lightly golden and crunchy.
3. Be careful not to overcook them, as they can burn quickly during the final few minutes.

Step 6: Cool

1. Remove the baking sheet from the oven.
2. Allow the pumpkin seeds to cool completely.
3. As they cool, they become even crispier.
4. Serve immediately or store for later.

Nutrition

Calories: 180 kcal · Protein: 9 g · Fat: 15 g · Carbohydrates: 5 g · Saturated Fat: 2 g · Fiber: 2 g · Sugar: 0 g · Sodium: 290 mg