Description
These Smoked Paprika Pumpkin Seeds are a deliciously crunchy and savory snack, perfect for fall or any time you crave a healthy treat. Coated in a blend of smoked paprika, garlic, and onion powders, with a hint of cayenne pepper for those who like a kick, these seeds are roasted to golden perfection for maximum crispiness.
Ingredients
Scale
Ingredients
- 2 cups raw pumpkin seeds, cleaned and dried
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat the oven: Set your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the pumpkin seeds: Pat the raw pumpkin seeds dry thoroughly with paper towels to remove any moisture, which helps achieve a crisp texture when roasted.
- Toss seeds with seasoning: In a mixing bowl, combine the pumpkin seeds with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Toss everything together until the seeds are evenly coated with the seasoning mixture.
- Spread on baking sheet: Arrange the coated pumpkin seeds in a single layer on the prepared baking sheet, ensuring they are not overlapping for even roasting.
- Roast the seeds: Place the baking sheet in the oven and roast for 35 to 40 minutes. Stir the seeds halfway through cooking to promote uniform browning and prevent burning. The seeds should become crisp and lightly golden.
- Cool before serving: Remove from the oven and let the seeds cool completely on the baking sheet to maximize crunchiness before serving or storing.
Notes
- Ensure pumpkin seeds are completely dry before roasting to help them become crispy.
- Adjust the amount of cayenne pepper to control the spice level according to your preference.
- Store roasted pumpkin seeds in an airtight container at room temperature for up to one week to maintain freshness and crunch.
