Experience a delightful twist on this classic treat as pumpkin seeds transform into a Crunchy Snack bursting with irresistible subtle garlic, paprika, and olive oil flavors. Embrace the Best Way To Cook Pumpkin Seeds for an option that adds festive charm to any celebration, from cozy gatherings to lively parties.

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I love turning leftover pumpkin seeds into a crunchy, salty snack that’s actually really healthy. After carving my Halloween jack-o-lantern, I always save the seeds because they pack a nutritious punch with proteins and unsaturated fats.

In this recipe, I start off with 1 cup of cleaned and dried pumpkin seeds which are then tossed with 1 tablespoon of extra virgin olive oil and 1/2 teaspoon of salt, adjusting if needed to suit your taste. Sometimes I add 1/4 teaspoon of garlic powder if I’m in the mood for an extra burst of flavor and 1/4 teaspoon of paprika or cayenne pepper if I feel like a little kick.

This is without a doubt the best way to cook pumpkin seeds since it’s a safe bet for a crunchy snack that also tastes amazing. My family calls these perfect pumpkin seeds a must-have party snack, and I totally agree with them.

Enjoy your delicious treat!

Why I Like this Recipe

I like this recipe for several reasons. First, I love how easy it is to make; I can quickly toss everything together, even when im in a rush. Second, the flavor is awesome—the little kick from the spices and that crunchy texture make it super satisfying. Third, it’s a healthy snack that makes me feel good about treating myself. And lastly, it’s a cool way to use pumpkin seeds after carving a jack-o-lantern, so nothing goes to waste.

Hey, dont chuck away those pumpkin seeds after your Halloween carving. Instead, roast them up until they’re golden and crunchy. This post shows you how to turn those leftover seeds into a salty, crunchy snack that’s not only tasty but really healthy too. Enjoy snacking!

Ingredients

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Pumpkin seeds: Surprisingly rich in protein and fiber, these little powerhouses are super healthy and give a nutty crunch.
Extra virgin olive oil: This oil is packed with heart-friendly fats and gives the seeds a mellow, fruity taste that liven up the flavors.
Salt: A must for flavor, though too much can be a bummer; just enough brings out the natural goodness of everything.
Garlic powder: It adds that extra kick of savory flavor and has some helpful antioxidants even if it’s just a pinch.
Paprika or cayenne pepper: Either one offers a spicy hint, making the seeds pop with a bit of a kick and a dash of color.

Ingredient Quantities

1 cup pumpkin seeds (cleaned and dried)

1 tablespoon extra virgin olive oil

1/2 teaspoon salt (or to taste)

1/4 teaspoon garlic powder (optional for extra flavor)

1/4 teaspoon paprika or cayenne pepper (optional if you like a little kick)

How to Make this

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1. Preheat your oven to 300°F.

2. Clean the pumpkin seeds really well by removing all the pumpkin pulp and rinse them in cold water.

3. Dry the seeds completely with a paper towel; this helps them roast evenly.

4. Put the seeds in a bowl and add 1 tablespoon of extra virgin olive oil; toss ’em until they’re well coated.

5. Sprinkle 1/2 teaspoon of salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika or cayenne pepper over the seeds. Mix it all in so every seed gets some flavor.

6. Spread the seeds out in a single layer on a baking sheet so they roast properly.

7. Roast in the oven for about 20 minutes, stirring halfway through to make sure they get golden and crunchy.

8. Take them out of the oven, let them cool for a few minutes, and then enjoy your tasty, crunchy snack.

Equipment Needed

1. Oven (Preheat to 300°F)
2. Mixing bowl (For tossing seeds with oil and spices)
3. Baking sheet (To lay out the seeds in a single layer)
4. Colander or strainer (For rinsing the seeds)
5. Paper towels (To dry the seeds completely)
6. Spatula or spoon (To stir the seeds halfway through roasting)

FAQ

Q: How do I know when my pumpkin seeds are perfectly roasted?
A: They should turn golden and crunch a bit when cool. If you see any dark spots forming, it's best to take them out.

Q: Is it important to clean and dry the seeds before roasting?
A: Yeah, cleaning off the pulp and drying them helps the seeds roast evenly and get crispy.

Q: Can I use a different oil if I dont have extra virgin olive oil?
A: Sure thing, but try to pick an oil with a high smoke point like avocado oil to keep that flavor nice.

Q: How long should I roast the seeds in the oven?
A: Usually about 15-20 minutes at 300°F works best, but every oven runs a bit differently so keep an eye on 'em.

Q: Can I add other spices to the mix?
A: Absolutely, feel free to experiment with cumin, rosemary, or even a bit of chili powder if you like a kick.

How To Make Perfect Pumpkin Seeds Recipe Substitutions and Variations

If you’re out of extra virgin olive oil, you can switch it up with avocado oil or even coconut oil. They all bring a different twist to your seeds.
Don’t have salt? Kosher salt or sea salt works great too, just remember the saltiness can change so add a little and taste as you go.
Instead of garlic powder, you might try using onion powder or a bit of fresh grated garlic if you’re feeling adventurous.
For a twist on paprika or cayenne, smoked paprika or chili powder can give your seeds that extra kick of flavor.

Pro Tips

1. Make sure the seeds are totally dry before you toss them in oil – any extra moisture can make them soggy rather than super crunchy.
2. Keep an eye on your oven; temperatures can vary a lot so if they start to brown too fast, lower the heat a little or take them out early to avoid burning.
3. Experiment a bit with the spices if you feel like it – sometimes a tiny bit extra salt or even a dash of another seasoning can really change up the flavor.
4. Let the seeds cool completely on the tray after roasting – even though they might seem done when they’re still warm, cooling helps them get that extra crunch.