Roasted Pumpkin Seeds
Yield: 12 servings
Calories: 53kcal
Do not waste the seeds from pumpkins, they can be made into a healthy and delicious snack! Learn how to roast pumpkin seeds with this step by step guide.
Ingredients
- ¾ cup (85 g) raw pumpkin seeds
- 1 tablespoon (15 ml) olive oil
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika, optional
- ⅛ teaspoon black pepper
Special Equipment
Instructions
- Preheat oven to 350°F (177ºC).
- Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.
- In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.
- Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
- Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
- Transfer the roasted pumpkin seeds to a bowl to cool down.
Notes
- Serving Size: 1 tablespoon
- The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields.
- To make separating the pulp from the seeds a bit easier, add them to a medium sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying.
- Store in an airtight container for up to 2 weeks.
Nutrition
Serving: 8g | Calories: 53kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 47mg | Potassium: 2mg | Fiber: 1g | Sugar: 0.02g | Vitamin A: 20IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.7mg
Recipe Link