Description
A simple and delicious recipe for roasted pumpkin seeds, perfect for a crunchy snack or a nutritious topping. These seeds are cleaned, seasoned lightly with olive oil and sea salt, then roasted to a golden crispness with a hint of chili powder for added flavor.
Ingredients
Scale
Seeds
- 1 cup pumpkin seeds
Seasoning
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili powder, for sprinkling
Instructions
- Clean the Seeds: Scoop the seeds from the pumpkin or winter squash and place them in a bowl of water to separate the seeds from the flesh, as seeds will float. Rinse the seeds thoroughly in a colander to remove any excess pumpkin flesh. Lay the seeds out in a single layer on a kitchen towel and dry them completely.
- Preheat Oven and Prepare Seeds: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Place the dried pumpkin seeds in a small bowl, drizzle with the extra-virgin olive oil and sprinkle with sea salt. Toss well to coat all seeds evenly.
- Roast the Seeds: Spread the coated pumpkin seeds in a single layer on the lined baking sheet. Place in the oven and roast for 35 to 45 minutes. Stir the seeds halfway through the cooking time to ensure even roasting. Roast until the seeds turn golden brown and become crisp.
- Add Flavor and Serve: After removing from the oven, sprinkle the roasted pumpkin seeds lightly with chili powder to add a bit of spice. Toss gently and serve warm or at room temperature.
Notes
- Drying the seeds thoroughly before roasting prevents them from steaming and ensures crispiness.
- You can adjust the chili powder amount according to your spice preference or substitute with other spices like smoked paprika or cumin.
- Store leftover roasted seeds in an airtight container at room temperature for up to one week.
- Using parchment paper on the baking sheet helps prevent sticking and eases cleanup.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 0.2 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
