Crispy Homemade Roasted Pumpkin Seeds
Crispy, savory roasted pumpkin seeds seasoned with garlic, paprika, and spices. A quick, healthy, and zero-waste snack that is perfect for movie nights or parties.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 1 cup roasted seeds 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 cup fresh pumpkin seeds (from a sugar or pie pumpkin)
- 1–2 tablespoons neutral oil (avocado, light olive, or coconut)
- 1/2 teaspoon sea salt or kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly cracked black pepper
- Optional: 1/4 teaspoon cayenne pepper for heat
Instructions
- Scoop seeds and pulp from the pumpkin using a spoon.
- Place seeds in a large bowl of cold water and swirl to separate pulp from seeds. Skim off floating pulp and repeat until water is clear.
- Drain seeds in a colander and rinse well.
- Spread seeds on a clean kitchen towel or paper towels and pat dry thoroughly to remove surface moisture.
- Preheat oven to 325°F (160°C).
- In a small bowl, toss dried seeds with oil until lightly coated.
- Sprinkle with salt, garlic powder, paprika, and pepper. Toss to ensure even coating.
- Spread seeds in a single layer on a parchment-lined baking sheet.
- Roast for 20-30 minutes, stirring every 10 minutes, until golden brown and nutty.
- Remove from oven and let cool completely on the pan to achieve maximum crunch.
Notes
Ensure seeds are completely dry before roasting to prevent sogginess. Roast at a low temperature (325°F) to avoid burning. Let seeds cool completely before storing to maintain crunch. Store in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sodium: 200
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 5
- Fiber: 2
- Protein: 7
Keywords: pumpkin seeds, roasted pumpkin seeds, healthy snack, zero waste, vegan snack, gluten-free snack, movie night snack, homemade chips