Crispy Smoky Baked Pumpkin Seeds
A simple, low-and-slow roasted snack that transforms raw pumpkin seeds into a crunchy, savory, and smoky treat using basic pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 2 cups raw pumpkin seeds (freshly scooped from a pumpkin)
- 2 tablespoons extra virgin olive oil (or avocado oil)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt (or to taste)
- 1 pinch black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
- Wash the seeds in a large bowl of warm water, rubbing them to remove stringy pulp. Drain and repeat 3-4 times until water runs clear.
- Spread the washed seeds on a clean kitchen towel and pat dry thoroughly to remove surface moisture.
- Preheat the oven to 325°F (165°C).
- In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne to form a paste.
- Place the dried seeds on a parchment-lined baking sheet. Drizzle with the oil mixture and toss until every seed is evenly coated.
- Spread seeds in a single layer on the baking sheet. Bake for 20-25 minutes, stirring halfway through, until lightly golden.
- Remove from oven and let cool completely on the pan for at least 15 minutes to allow them to crisp up.
Notes
Ensure seeds are thoroughly dried before baking to prevent steaming. Do not overcrowd the pan; use two sheets if necessary. Seeds continue to crisp as they cool, so do not eat them hot. Store in an airtight container at room temperature for up to a week. If using shelled pepitas, reduce baking time to 10-15 minutes.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sodium: 200
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 8
- Fiber: 2
- Protein: 7
Keywords: pumpkin seeds, pepitas, roasted seeds, smoky snack, healthy snack, gluten-free, vegan, game day food, low calorie snack