Roasting pumpkin seeds is one of the best ways to make sure nothing goes to waste when you carve pumpkins, and garlic-roasted pumpkin seeds take this simple snack to a whole new level.
They’re crunchy, savory, and packed with flavor, making them a perfect snack for fall or anytime you want a healthy, homemade treat. Plus, they’re loaded with nutrients like fiber, protein, and healthy fats. Let’s dive into the recipe for perfectly roasted garlic-flavored pumpkin seeds!
Ingredients:
- 1 cup raw pumpkin seeds (also called pepitas), cleaned and dried
- 1 tbsp olive oil (or any oil of your choice)
- 2-3 garlic cloves (minced) or 1 tsp garlic powder
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper (optional, for a bit of heat)
- 1/2 tsp paprika (optional, for a smoky touch)
- 1 tbsp grated Parmesan cheese (optional, for extra flavor)
Step-by-Step Instructions:
Step 1: Clean and Dry the Pumpkin Seeds
- Scoop out the seeds from your pumpkin and place them in a colander.
- Rinse the seeds thoroughly under cold water, removing as much of the pumpkin pulp as possible. It’s okay if there’s a little pulp still attached, but try to get them as clean as you can.
- Pat the seeds dry using a clean towel or paper towel. The drier the seeds, the crispier they’ll get in the oven, so don’t skip this step!
Step 2: Preheat the Oven
- Preheat your oven to 300°F (150°C). Roasting the seeds at a lower temperature allows them to dry out and get crispy without burning.
Step 3: Season the Pumpkin Seeds
- In a mixing bowl, toss the cleaned and dried pumpkin seeds with olive oil, minced garlic (or garlic powder), salt, black pepper, and any optional seasonings like paprika or Parmesan cheese. Make sure the seeds are evenly coated with the oil and spices.
Step 4: Spread and Roast
- Spread the seasoned pumpkin seeds in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup.
- Roast the seeds in the preheated oven for 30-40 minutes, stirring every 10 minutes to ensure even browning. Keep an eye on them to make sure they don’t burn, and adjust the time if needed, as ovens can vary.
Step 5: Let Cool and Enjoy
- Once the pumpkin seeds are golden brown and crispy, remove them from the oven and let them cool on the baking sheet for a few minutes. As they cool, they’ll get even crunchier.
Tips for the Best Garlic Roasted Pumpkin Seeds:
- Dry the seeds thoroughly before roasting to ensure they get crisp rather than soggy.
- Don’t overcrowd the baking sheet—spread the seeds out in a single layer so they roast evenly.
- If you’re a fan of bold flavors, you can experiment with other spices like cayenne pepper for a kick, or even a little rosemary for a herby touch.
Why You’ll Love These Garlic Roasted Pumpkin Seeds:
- Nutritious: Pumpkin seeds are packed with protein, fiber, and essential nutrients like magnesium and zinc, making them a healthy snack.
- Easy to Make: This recipe is simple and straightforward, and you can make it while you’re carving pumpkins or using canned pumpkin.
- Customizable: You can easily adapt this recipe with your favorite seasonings to suit your taste.
Serving Suggestions:
These garlic-roasted pumpkin seeds are perfect for munching on their own, but you can also use them as a topping for soups, salads, or even oatmeal if you want some extra crunch. They make a great snack to have on hand, especially during the fall when pumpkins are plentiful.
So, the next time you’re carving a pumpkin or cooking with pumpkin puree, don’t toss those seeds! Make this garlic roasted pumpkin seed recipe and enjoy a crispy, flavorful snack that’s good for you and delicious.
