Pumpkin seeds are one of my favorite healthy snacks, and since it was time to throw out my Halloween pumpkins, I salvaged the seeds and roasted them. If you can get past digging through the slimy pumpkin guts, the rest of the process is easy. I keep the flavor of the seeds simple, with just some salt, black pepper, and garlic powder, but the options are limitless: cumin, chili powder, cayenne pepper, dried chipotle seasoning, onion powder, dried Ranch dressing mix, or even pumpkin pie spice.
Roasted Pumpkin Seeds
2014-11-22 12:37:53
Prep Time
20 min
Cook Time
15 min
Ingredients
- 2 cups raw pumpkin seeds (about 2 medium-size pumpkins)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- Pinch of ground black pepper
Instructions
- Cut pumpkins in half and pull out the seeds.
- Place seeds in a colander and rinse thoroughly with cold water.
- Spread seeds on a kitchen towel and let dry for about 15 minutes.
- While the seeds are drying, preheat oven to 375 degrees.
- Spread seeds on a large rimmed baking sheet and toss with olive oil and seasonings.
- Roast for 15 minutes, stirring once halfway through.
- Remove from oven, let cool on the baking sheet, and then store in an airtight container.
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