Pumpkin Seed Recipe
Whip up a quick, homemade, oven-baked pumpkin seed snack that’s healthy, seasoned to perfection, and vegan-friendly.
Ingredients
- 1 cup raw pumpkin seeds (pepitas) rinsed and patted dry
- 1 tbsp olive oil or melted coconut oil
- 1/2 tsp fine sea salt use kosher for a milder bite
- 1 tsp smoked paprika sub: chili powder or cinnamon-sugar for sweet twist
- 1/4 tsp garlic powder optional, but brings depth
- 1/8 tsp cayenne pepper skip or reduce for less heat
- Pinch black pepper freshly cracked if you can
Instructions
- Preheat your oven to 325°F. Line a rimmed sheet pan with parchment or a silicone mat.
- After scooping seeds, rinse away pulp in a fine mesh strainer; shake off excess water. Dry well on a kitchen towel.
- In a medium bowl, toss pumpkin seeds with olive oil. Sprinkle salt, paprika, garlic powder, cayenne, and black pepper. Stir until seeds look glossy and evenly coated.
- Arrange seeds in a single layer on the sheet pan.
- Slide into the oven. Roast for 10 minutes, then stir with a spatula; roast another 10–12 minutes.
- Transfer seeds to a plate or cool-rack. Let rest 5 minutes—they’ll crisp up as they cool.
- Enjoy warm or let fully cool before storing in an airtight jar.
Notes
I learned that drying seeds fully is the key to crispiness—any moisture means limp seeds. Also, stirring halfway prevents burnt edges. If you prefer ultra-crunchy seeds, drop the oven temp to 300°F and roast 30–35 minutes, checking every 10. Feel free to swap oils; avocado oil adds a mild, buttery flavor.
Nutrition
Calories: 150kcal
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