Description
The best roasted pumpkin seeds with sea salt, onion powder, garlic powder, smoked paprika, and black pepper. Use this recipe for any winter squash seeds!
Ingredients
- ¾ cup raw pumpkin seeds
- 1 TBSP avocado oil
- 1/4 tsp Signature Select Sea Salt
- ¼ tsp O Organics Onion Powder
- ¼ tsp Garlic Powder
- ¼ tsp Smoked Paprika, optional
- ⅛ tsp Signature Black Pepper
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Rinse the pumpkin seeds in a colander under running water to separate them from the pulp. Use your hands during this process– it helps! Pat the seeds dry with a paper towel or hand towel.
- Transfer the dried pumpkin seeds to a small mixing bowl and add in the avocado oil, salt, onion powder, garlic powder, smoked paprika, and black pepper. Toss everything to combine.
- Spread the seasoned pumpkin seeds on the parchment lined sheet pan in an even layer, trying to ensure the seeds don’t overlap with each other much.
- Bake until the seeds are lightly browned and well-toasted, about 12 to 15 minutes. Stir the seeds every 5 minutes for even toasting.
- Transfer the roasted pumpkin seeds to a bowl for snacking and enjoy immediately. Allow them to cool completely before transferring to an airtight container to store.
- Roasted pumpkin seeds will keep in an airtight container at room temperature for up to one week, though best when fresh for the ultimate crispiness!
Notes
Recipe adapted from Jessica Gavin: How To Roast Pumpkin Seeds
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free