Slow roasted smoky flavors make these savory pumpkin seeds the snack you can’t stop eating. These healthy pumpkin seeds are crunchy and so flavorful!
Today was one of those amazing, fun and successful days both in the kitchen and out. It was not a preschool day for my boys, and usually on their home days I try and focus on being with them and enjoying every moment, aka no working.
We decided to use the afternoon to carve our pumpkins for Halloween, and of course this led to cleaning the seeds and roasting them. The boys wanted both a salty and sweet flavor so we threw together some seasonings and put them in the oven.
The sweet, although good, was nothing to write home about…but the salty was pretty fantastic and I took a moment to snap a few pictures so I could share with all of you.
Nothing fancy, but a super tasty way to enjoy those seeds coming out of your pumpkins! I used no oil to bake these and they came out fantastic. The key is to let most of the water drip out of the seeds after washing them but not to let them dry completely.
I also baked them at a lower temperature for a longer period of time in order to slowly get to that crispy stage. Baking on the parchment paper also helps.
Be patient and keep trying them until you get the crunch you are looking for. It wasn’t easy because they were so tasty we wanted them stat, but so worth the wait! Enjoy!
Slow roasted smoky flavors make these savory pumpkin seeds the snack you can't stop eating. These healthy pumpkin seeds are crunchy and so flavorful!
Preheat oven to 325 F/ 165 C
Rinse raw seeds in strainer and allow water to drip out. You don't want them completely dry, you still need a touch of wetness to hold the seasoning.
- Take slightly wet pumpkin seeds and put them in a bowl with the rest of the ingredients. Using your hands, massage seasoning into seeds to make sure they are coated well.
Place pumpkin seeds on a parchment lined cookie sheet, making sure to keep them in a single layer so they bake evenly.
Bake for 15 minutes, turn pan around and mix seeds a bit, then bake for an additional 10-15 minutes until seeds are browning and crispy.
This makes 2 cups seeds, so the serving size is 1/2 cup.
I started with ½ teaspoon salt and they turned out great, but feel free to add more if you like them saltier.
I did not use oil for my seeds and they turned out crispy and perfect, but you can always use some if you chose.