If you're looking for a crunchy snack that's both tasty and healthy, this Easy Roasted Pumpkin Seeds recipe is just what you need! I remember last Halloween when my son, Jake, insisted we save the seeds from our pumpkin carving. Little did I know, we were about to discover a new family favorite. These spicy roasted pumpkin seeds are perfect for munching on while watching a movie or as a quick Paleo snack.
Table of Contents
Why You’ll Love It
- They’re super easy to make with just a few ingredients.
- You can customize the spice level to suit your taste.
- They’re a great way to use up pumpkin seeds instead of tossing them.
Pure Comfort
There’s something so satisfying about the crunch of roasted pumpkin seeds. They’re not only delicious but also packed with nutrients, making them a guilt-free snack option.
What You Need
- 1 cup 1 cup raw pumpkin seeds (about 4 oz) – Make sure to rinse and dry them well.
- 1 tbsp 1 tablespoon olive oil – You can substitute with melted coconut oil.
- 1 tsp 1 teaspoon sea salt – Adjust to taste.
- 1 tsp 1 teaspoon chili powder – Feel free to use smoked paprika for a different flavor.
- 1/2 tsp 1/2 teaspoon garlic powder – This adds a nice savory touch.
- 1/4 tsp 1/4 teaspoon cayenne pepper – Add more if you like it spicier!
Time to Cook
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the seeds a day in advance.
Steps to Make It
- Preheat your oven to 350°F. This temperature is perfect for roasting and will help the seeds turn golden and crunchy.
- Rinse the pumpkin seeds in a colander under cold water. This step removes the pumpkin guts and helps the seeds roast evenly.
- Pat the seeds dry with a clean kitchen towel. Removing excess moisture is key to achieving that perfect crunch.
- In a mixing bowl, combine the pumpkin seeds, olive oil, sea salt, chili powder, garlic powder, and cayenne pepper. Stir until the seeds are well-coated with the spices.
- Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
- Bake the seeds in the preheated oven for about 20 minutes, stirring halfway through. You’ll know they’re done when they turn a lovely golden brown and smell amazing.
- Remove the seeds from the oven and let them cool slightly. They will continue to crisp up as they cool.
- Serve the roasted pumpkin seeds in a bowl or store them in an airtight container. They make a great snack for any time of the day!
Make It Perfect
- For extra flavor, try adding a splash of lime juice before roasting.
- Keep an eye on the seeds towards the end of baking to prevent burning.
- These seeds can be seasoned with any spices you love, so feel free to experiment!
Mix It Up
- Try a sweet version by adding cinnamon and a bit of honey.
- For a savory twist, use Italian seasoning and Parmesan cheese.
Perfect Partners
- These seeds pair wonderfully with a warm bowl of soup.
- Enjoy them alongside a fresh salad for added crunch.
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FAQs
Can I make these ahead of time?
Yes, you can roast the seeds a day in advance and store them in an airtight container.
How should I store leftover pumpkin seeds?
Keep them in an airtight container at room temperature for up to a week.
Can I freeze roasted pumpkin seeds?
Absolutely! Just place them in a freezer-safe bag for up to three months.
What can I substitute for pumpkin seeds?
Sunflower seeds or nuts like almonds work well as alternatives.
How spicy are these roasted pumpkin seeds?
They have a mild to medium spice level, but you can adjust the cayenne pepper to your liking.
Conclusion
These Easy Roasted Pumpkin Seeds are not only a fun way to enjoy a seasonal treat but also a delicious Paleo snack. Give this recipe a try, and you might just find yourself making them year-round!
Easy Spicy Roasted Pumpkin Seeds for a Crunchy Paleo Snack
Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- Rinse the pumpkin seeds in a colander under cold water.
- Pat the seeds dry with a clean kitchen towel.
- In a mixing bowl, combine pumpkin seeds, olive oil, sea salt, chili powder, garlic powder, and cayenne pepper, stirring until seeds are well-coated.
- Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 20 minutes, stirring halfway through.
- Remove the seeds from the oven and let them cool slightly to crisp up.
- Serve in a bowl or store in an airtight container.