Description
A flavorful and crunchy snack featuring pumpkin seeds roasted with smoked paprika, garlic powder, cayenne pepper, and kosher salt, perfect for a healthy and tasty treat.
Ingredients
Scale
Seeds
- 1 cup (4 ounces / 113 grams) raw pumpkin seeds, fresh and raw
Seasoning
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 teaspoon (5 grams) kosher salt (preferably Diamond Crystal)
- 1 teaspoon (2.3 grams) smoked paprika (recommended: Pimentón de la Vera)
- ½ teaspoon (1 gram) garlic powder
- ¼ teaspoon (0.5 gram) cayenne pepper
Instructions
- Prepare the pumpkin seeds: Rinse the pumpkin seeds thoroughly under cool water to remove any pumpkin pulp remnants. Spread them out on a clean kitchen towel and pat dry thoroughly to remove excess moisture, which is essential to ensure proper roasting and avoid steaming.
- Preheat the oven: Set the oven to 350°F (177°C) and allow it to fully preheat. Line a large, rimmed baking sheet with parchment paper to create a non-stick surface and facilitate easy cleanup.
- Season the seeds: Place the dried pumpkin seeds in a medium bowl. Add the olive oil, kosher salt, smoked paprika, garlic powder, and cayenne pepper. Mix with a spoon or spatula for 1-2 minutes until every seed is fully coated with the oil and spices for balanced flavor distribution.
- Arrange on baking sheet: Spread the seasoned seeds in a single, even layer on the prepared parchment-lined baking sheet. This helps prevent steaming and promotes a consistent crunchy texture.
- Roast the seeds: Roast the seeds in the preheated oven for 15-20 minutes. At about the 10-minute mark, remove the baking sheet and stir the seeds to ensure even browning and to prevent burning.
- Check for doneness: After 15-20 minutes, look for a golden brown color and a nutty aroma. The seeds should be crisp with a satisfying crunch. If seeds appear pale or chewy, return them to the oven for an additional 5 minutes at 350°F (177°C), checking closely to avoid burning.
Notes
- Ensure pumpkin seeds are completely dry before seasoning to achieve crispiness.
- Stirring halfway through roasting prevents uneven browning and burning.
- Adjust cayenne pepper to taste for milder or spicier results.
- Store roasted pumpkin seeds in an airtight container at room temperature for up to 1 week for optimal freshness.
- Use parchment paper for easy cleanup and to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
