Description
Crispy and flavorful Ranch Pumpkin Seeds, perfectly roasted and coated with a zesty dry ranch seasoning for a deliciously addictive snack.
Ingredients
Scale
Seed Preparation
- 1 cup (approx. 120 g) raw pumpkin seeds, unsalted, fresh with green color
Seasoning
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 (0.4-ounce / 11 g) packet dry Ranch salad dressing mix
- Salt, to taste
Instructions
- Clean the seeds: Begin by removing the seeds from the pumpkin pulp carefully. Work with small handfuls at a time, gently separating the seeds to avoid breaking them. Use only the clean seeds for roasting.
- Dry the seeds: Spread the seeds evenly on a baking sheet and leave them to dry at room temperature for at least 30 minutes. This step is essential to ensure the seeds become crunchy once roasted; skipping it can cause them to be chewy.
- Coat with oil: Drizzle the dried pumpkin seeds with 1 tablespoon of extra virgin olive oil. Toss or stir thoroughly so every seed is coated evenly. The oil helps the seasoning adhere and adds flavor.
- Roast the seeds: Preheat the oven to 350°F (177°C). Place the baking sheet in the oven and roast for 20 to 25 minutes, stirring every 5 minutes to ensure even cooking and to prevent burning. The seeds should turn golden and crunchy.
- Season the seeds: After roasting, allow the seeds to cool slightly, about 10 minutes. Transfer them to a mixing bowl and add the dry ranch salad dressing mix. Stir well until all seeds are evenly coated. Add salt to taste if desired.
Notes
- Drying the seeds before roasting is key to achieving a crisp texture.
- Stirring the seeds during roasting prevents burning and promotes even browning.
- Adjust salt according to your preference, especially since ranch mix may contain some salt.
- Store leftover seeds in an airtight container to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
