If you’re looking for a fun fall snack, you’ve come to the right place! Savory roasted pumpkin seeds are a delightful treat that my son, Jake, loves to munch on while we watch movies. Roasting pumpkin seeds in the oven is super easy, and today, I’ll share three delicious ways to enjoy them.
Table of Contents
Why You’ll Love It
- They’re a great way to use up leftover pumpkin seeds from carving.
- You can customize the flavors to suit your taste.
- They’re healthy, crunchy, and perfect for snacking.
Pure Comfort
These roasted pumpkin seeds are not just a snack; they’re a cozy reminder of autumn and family gatherings.
What You Need
- 1 cup 1 cup pumpkin seeds (raw) – Make sure to rinse and dry them before roasting.
- 1 tbsp 1 tbsp olive oil – You can substitute with melted coconut oil for a different flavor.
- 1 tsp 1 tsp salt – Adjust to taste; garlic powder can be added for extra flavor.
- 1 tbsp 1 tbsp sugar – Use brown sugar for a richer taste in the sweet version.
- 1 tsp 1 tsp cinnamon – Optional for sweet variations.
- 1 tsp 1 tsp chili powder – For a spicy kick in the savory version.
Time to Cook
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the seeds a day in advance.
Steps to Make It
- Preheat your oven to 350°F. This temperature will help the seeds roast evenly and get that perfect crunch. While waiting, you can enjoy the warm aroma of the oven heating up.
- Rinse the pumpkin seeds under cold water to remove any pumpkin pulp. Spread them out on a clean kitchen towel and pat them dry. This step is crucial for achieving that crispy texture.
- In a mixing bowl, combine the dried pumpkin seeds with olive oil and salt. Stir well to ensure every seed is coated. You’ll want to see a nice glossy finish on them.
- For savory seeds, add chili powder to the bowl and mix again. The spices will give your seeds a zesty kick that’s hard to resist. If you prefer sweet, skip this step and move to the next.
- Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper. This helps with easy cleanup and prevents sticking. You should see them glistening under the light.
- Roast the seeds in the preheated oven for about 20 minutes, stirring halfway through. They’re done when they’re golden brown and crunchy. Keep an eye on them to avoid burning!
Make It Perfect
- For extra flavor, try adding different spices like paprika or garlic powder.
- Let the seeds cool completely before storing them to keep them crispy.
- You can experiment with sweeteners like honey or maple syrup for a unique twist.
Mix It Up
- Try a sweet and salty version by mixing sugar and salt together.
- For a spicy kick, add cayenne pepper along with chili powder.
Perfect Partners
- Serve these pumpkin seeds with a warm apple cider.
- Pair them with a cozy movie night snack platter.
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FAQs
Can I make these ahead of time?
Absolutely! You can roast them a day in advance and store them in an airtight container.
How do I store leftover roasted pumpkin seeds?
Keep them in an airtight container at room temperature for up to a week.
Can I freeze roasted pumpkin seeds?
Yes, you can freeze them for up to three months. Just make sure they are completely cool before freezing.
What can I substitute for pumpkin seeds?
Sunflower seeds or nuts can be used as alternatives.
How long do I roast pumpkin seeds in the oven?
Roast them for about 20 minutes at 350°F, stirring halfway through.
Conclusion
Now you know how to make savory roasted pumpkin seeds three delicious ways! These oven roasted pumpkin seeds are perfect for snacking or adding to salads. Enjoy this crunchy treat, and don’t forget to share with your family!
Crispy Oven Roasted Pumpkin Seeds Three Delicious Ways
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- kitchen towel
Ingredients
Main
- 1 cup pumpkin seeds raw, rinsed and dried
- 1 tbsp olive oil can substitute melted coconut oil
- 1 tsp salt adjust to taste; garlic powder optional
- 1 tbsp sugar use brown sugar for sweet version
- 1 tsp cinnamon optional for sweet variations
- 1 tsp chili powder for spicy savory version
Instructions
- Preheat oven to 350°F to prepare for roasting.
- Rinse pumpkin seeds under cold water and pat dry with a kitchen towel.
- Mix dried pumpkin seeds with olive oil and salt until coated.
- Add chili powder for savory seeds or skip for sweet variations.
- Spread seeds in a single layer on parchment-lined baking sheet.
- Roast seeds for 20 minutes, stirring halfway through until golden and crunchy.