Roasted spiced pumpkin seeds
Homemade spiced pumpkin seeds make for the ideal Fall snack!
Servings: 6
Calories: 121kcal
Ingredients
- 2 cups pumpkin seeds cleaned
- 4 cups water
- 3 tablespoons salt + 1 teaspoon for tossing
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika spicy or sweet
- ½ teaspoon garlic powder optional
Instructions
- Preheat the oven to 300 °F.
- Bring the water to a boil in a saucepan with 3 tablespoons of salt.
- Boil the pumpkin seeds for 10 minutes.
- Drain the seeds and pat them dry on a kitchen towel.
- Place the seeds in a bowl with the olive oil and spices, plus a teaspoon of salt (or to taste). Toss well to coat.
- Place the seeds on an oven sheet lined with parchment paper and roast until light brown. This can take anywhere between 10-25 minutes depending on their size. Toss halfway through so they toast evenly.
- Enjoy! Crack to remove the inner seed, or eat with the hull.
Notes
- Obviously, you can use whatever spices you like for this recipe, but smoked paprika is a tried & tested option. I go for something different every time I make these!
- Boiling the seeds is optional, but I do recommend it. It salts them evenly and I just find the end result to be a little better in terms of texture and flavor.
Nutrition
Calories: 121kcal | Carbohydrates: 3g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 3498mg | Potassium: 184mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 168IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 2mg