Roasted Pumpkin Seeds for a Crunchy Fall Snack
These roasted pumpkin seeds are the perfect crunchy snack for fall! Seasoned just the way you like, they’re easy, healthy, and beginner-friendly.
Ingredients
- 1 cup raw pumpkin seeds
- 2 tablespoons extra virgin olive oil melted butter, or coconut oil
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon garlic powder optional
- ½ teaspoon onion powder optional
- ½ teaspoon paprika optional
- ¼ teaspoon cayenne pepper optional
- ½ teaspoon ground cinnamon optional
- 1 teaspoon sugar optional
- Water for soaking optional
Instructions
- Cut the pumpkin in half and scoop out the seeds using a metal spoon.
- Rinse seeds in a mesh strainer to remove pulp.
- (Optional) Soak seeds overnight in water, then drain and pat dry.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, toss seeds with oil, salt, and any optional seasonings.
- Spread seeds in a single layer on the baking sheet.
- Roast for 20–30 minutes, stirring halfway through, until golden and crisp.
- Let cool completely before eating or storing.
Notes
For crispier roasted pumpkin seeds, be sure to dry them thoroughly before roasting. Try a sweet twist with cinnamon and sugar for a cozy fall vibe.
Nutrition (Per serving, estimated)
Calories: 180
Fat: 14g
Carbohydrates: 5g
Fiber: 2g
Protein: 8g
Calories: 180
Fat: 14g
Carbohydrates: 5g
Fiber: 2g
Protein: 8g