Roasted Pumpkin Seeds are not only a healthy, yummy snack, but they add great flavor and an irresistible crunch to lots of your favorite dishes.
Step aside, familiar snacks: there’s a new sheriff in town, and he’s taking prisoners. At least, that’s how you’ll feel once you try these crispy, savory roasted pumpkin seeds and become trapped by their addictive texture and taste. But it’s a happy trap, for sure, because roasted pumpkin seeds are everything you want in a deliciously seasoned snack that is meant to be eaten handful after super satisfying handful.
I don’t know about you guys, but I am an inveterate snacker. Of course, I love a good meal (and rarely go without one), but part of each and every one of my days is taken up with having a snack. Or two. It used to be popcorn, pretzel nuggets, or almonds, but now my favorite between-meals treat is roasted pumpkin seeds. Why? Well, to start, everything I love in those other beloved snacks individually is all happening at once here: they are crunchy, chewy, nutty, and salty. Plus, the seasonings provide even more amazing flavor. The other reason these are my new favorite snack is because I make them myself, and you know that there’s nothing better than homemade.
They’re really easy to make, too. In our recipe, you’ll be using seeds from a fresh pumpkin (that’s why you have to rinse them in a colander to remove any excess pulp), but you can also buy raw pumpkin seeds in the grocery store. Once you’ve simmered the seeds for five minutes, you’ll need to pat them completely dry—that’s key to making sure they roast perfectly. Then you’ll toss them in the oil and spices and pop them into the oven. That’s it!
Roasted pumpkin seeds are very nutritious, too
Pumpkin seeds are packed with lots of essential vitamins and minerals. A good source of vitamin E and several of the B vitamins, pumpkin seeds also contain manganese, copper, zinc, iron, phosphorus, and magnesium (that’s a lot of nutrients in a little seed!). In addition to all of these important elements, pumpkin seeds are high in antioxidants and a good source of dietary fiber and protein. So eat your roasted pumpkin seeds!
How do I store leftovers?
Cool the roasted pumpkin seeds completely on a cooling rack, place them in an airtight container, and store them in a cool, dry place; they will last this way for up to 2 weeks. You can also freeze them in an airtight container for up to 3 months.
Serving suggestions
While roasted pumpkin seeds will probably become your new go-to snack, there are so many other amazing things you can do with them. Keep them in the snack world by mixing them with Delicious Taco Popcorn or Roasted Chickpeas. Or relocate them to dinner by using them to top this seasonal Cranberry Salad, to add great flavor and crunch to a Baked Sweet Potato or Roasted Brussels Sprouts, to contribute texture to Lemon Lentil Soup, or to bring a crispy element to John Wayne Casserole.
Roasted pumpkin seeds are great with cool, fruity drinks like this Vanilla Berry Lemonade. But they’re also really perfect to serve to guests during a happy hour: pair them with Mango Margaritas in the summer or with a Family Stone Sipper—Cinnamon And Orange Cocktail when you’re entertaining over the holidays.
Roasted Pumpkin Seeds Recipe
Ingredients
- 1 2/3 cups raw pumpkin seeds
- 2 cups water
- 1 teaspoon salt divided: for boiling and seasoning
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Place the raw pumpkin seeds in a colander and rinse well to remove all pumpkin pulp. Pat them dry with a clean towel.
- In a small saucepan, bring 2 cups of water to a boil. Add 1/2 teaspoon of salt and the rinsed seeds. Let them simmer for 5 minutes.
- Drain the seeds well and pat them very dry with paper towels to remove excess moisture.
- In a bowl, toss the dried seeds with 2 teaspoons extra-virgin olive oil, the remaining 1/2 teaspoon salt, garlic powder, paprika, and onion powder until evenly coated.
- Spread the seasoned seeds out in a single layer on the prepared baking sheet.
- Place the baking sheet in the oven and roast for 15 to 25 minutes. Stir once or twice during roasting to ensure even crisping; the seeds should be golden and crunchy when done.
- Remove the seeds from the oven and let them cool completely. Enjoy as a healthy, crunchy snack and store any leftovers in an airtight container.
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