Roasted Pumpkin Seeds
It is that time of year, PUMPKIN Season! And with that comes all the favorites, such as pumpkin spice everything and Roasted Pumpkin Seeds!
Ingredients
- 1 Cup Pumpkin Seeds Or the amount that comes from one pumpkin
- 1 tsp Salt 1/2 tsp for boiling the seeds, 1/2 tsp for baking the seeds
- 1/4 tsp Smoked Paprika
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1 Tbsp Avocado Oil Or your preferred oil
Alternative Seasoning (Add as much or little as desired.)
- Cinnamon
- Maple Syrup
- Taco Seasoning
- Chili Powder
- Pumpkin Spices
- Nutritional Yeast
Instructions
Preparing the seeds for baking.
- Wash and cut a squash in half, or cut off the top of the pumpkin.
- Scoop out all the insides of the squash and remove the seeds, placing them into a bowl.
- Once all the seeds are removed, place the seeds into a strainer and rinse the seeds.
- Pour the rinsed seeds into a medium sized sauce pan with water to cover the seeds.
- Add a 1/2 tsp of salt to the pan and place on the stove.
- Bring the water to a boil and boil the seeds for 15 minutes.
- Drain the seeds and set aside.
- Prepare a baking sheet with a light towel. (Do not use Paper towels, the seeds will stick to the paper towel.)
- Place the seeds onto the towel in a single layer to dry.
- Let the seeds dry overnight or for 8 hours.
- This is very important, the seeds need no less than 8 hours to dry before baking, otherwise the seeds will not turn out nice and crispy.
The next day
- Preheat oven to 275° F.
- Scoop the seeds into a medium sized mixing bowl.
- Add to the bowl oil, salt, smoked paprika, onion, and garlic powder.
- Stir until everything is coated.
- Prepare a baking sheet with parchment paper.
- Pour the seeds onto the baking sheet, spreading the seeds in a single layer.
- Place the baking sheet into the oven and bake for about 45 minutes.
- Checking and stirring after about 25 minutes.
- Once the seeds are roasted to a light golden brown and crisp, remove from the oven to cool on the baking sheet.
- Pour the cooled seeds into a canning jar to store.
- Store in a tightly sealed canning jar for a few days or if storing for a week, place into the refrigerator or for longer storage throw into the freezer.