Description
Learn how to make crispy, flavorful garlic pumpkin seeds with this easy roasting recipe. Coated in a savory blend of garlic powder, smoked paprika, and a hint of cayenne, these roasted pumpkin seeds make a delicious and healthy snack perfect for fall or anytime you want a crunchy treat.
Ingredients
Scale
Seeds
- 1 ½ cups (approximately 135 g) raw, unsalted pumpkin seeds, fresh if possible
Spice Blend
- 1 ¼ teaspoons (about 3.3 g) garlic powder
- 1 ¼ teaspoons (about 3.3 g) onion powder
- ½ teaspoon (about 1.3 g) smoked paprika
- ½ teaspoon (about 2.9 g) kosher salt
- ¼ teaspoon (about 0.5 g) cayenne pepper
- ¼ teaspoon (about 0.6 g) ground mustard
- ¼ teaspoon (about 0.5 g) light brown sugar
Other
- Olive oil spray, 4 to 5 squirts initially, plus additional for finishing
Instructions
- Preheat Oven: Preheat your oven to 300°F (149°C) to ensure even roasting of the pumpkin seeds.
- Clean Seeds: Remove pumpkin seeds from the pumpkin, separate them completely from stringy pulp, and rinse thoroughly under cold water using a colander.
- Dry Seeds: Shake off excess water from the rinsed seeds and optionally dry them thoroughly with a kitchen towel if they feel soggy. Spread seeds evenly in a single layer on a baking sheet.
- Initial Roasting: Roast the seeds on the baking sheet in the preheated oven for about 10 minutes, tossing halfway through to dry evenly. Avoid browning during this stage.
- Prepare Spice Blend: In a small bowl, combine onion powder, garlic powder, ground mustard, smoked paprika, cayenne pepper, kosher salt, and light brown sugar. Mix well until evenly blended.
- Coat Seeds with Oil: Transfer dried roasted seeds to a medium bowl and lightly spray with 4 to 5 squirts of olive oil spray to help the spices adhere.
- Season Seeds: Sprinkle three-quarters of the spice blend over the seeds and toss thoroughly to coat every seed evenly with the spices.
- Final Roasting: Line a baking sheet with parchment paper, spread the spiced seeds in a single layer, and roast in the oven at 300°F (149°C) for 20 to 30 minutes. Toss them halfway through to ensure even browning until golden and crunchy.
- Finish and Serve: Immediately after removing from the oven, lightly spray the seeds again with olive oil spray and toss with the remaining quarter of the spice mixture to enhance flavor while warm.
Notes
- Ensure seeds are completely dry before initial roasting to achieve maximum crunchiness.
- Adjust cayenne pepper quantity for desired heat level.
- Use fresh pumpkin seeds for best flavor and texture.
- Store cooled roasted seeds in an airtight container to maintain freshness.
- Experiment with different spice blends to customize the flavor.
