Photo: iStock
Ingredients
Raw pumpkin seeds: ¾ cup
Olive oil: 1 tbsp
Kosher salt: ½ tsp
Garlic powder: ¼ tsp
Paprika: ¼ tsp, optional
Black pepper: ⅛ tsp
This easy recipe for roasted pumpkin seeds makes the perfect autumn snack. You only need five ingredients - pumpkin seeds, olive oil, garlic powder, pepper and salt.
Don't throw away the edible seeds from your pumpkin – you can roast them for a healthy, crunchy snack. A pumpkin seed consists of two edible parts: a cream-coloured shell and an olive-green kernel. Roasting the whole seed is the best way to reap its nutritional benefits. They taste delicious and are easy to eat if they're correctly toasted and small to medium in size. Follow this simple guide, and you're in for a treat.
Method
Preheat oven to 350°F (177ºC).
Using a colander, wash pumpkin seeds to remove the pulp and fibres. Thoroughly dry with a towel.
Mix pumpkin seeds, olive oil, salt, garlic powder, paprika and black pepper in a small bowl.
Lightly grease a sheet pan with olive oil. Spread the pumpkin seeds on the sheet pan.
Every 5 minutes, stir and check for doneness by tasting a seed. Bake until the seeds are golden and crunchy, 12-15 minutes.
Transfer the roasted pumpkin seeds to a bowl and allow them to cool.
Get the most out of pumpkin seeds with our eight ways of cooking pumpkin seeds.
