Description
Make crispy baked pumpkin seeds a fall tradition! Easy, savory, and perfectly spiced, this snack is a seasonal must-have you’ll crave.
Ingredients
Scale
- Pumpkin Patch Finds:
- 1 cup fresh pumpkin seeds (from one medium pumpkin)
- Essential Oils:
- 1 tablespoon olive oil
- Savory Seasonings:
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Optional Flavor Twists:
- Pinch of cayenne pepper (optional, for a kick)
Instructions
- Clean Those Seeds:: First things first, get those pumpkin guts out! I usually scoop them into a big bowl with some water. It’s a messy job, honestly, but also kinda fun. Separate the seeds from the stringy bits as best you can. Don’t worry about getting every single speck—a little bit of pumpkin flesh clinging on actually helps them get that lovely toasty flavor when they become baked pumpkin seeds. Rinse them briefly under cold water, then drain really well. I’m talking *really* well.
- Dry, Dry, Dry:: This step is crucial, and honestly, where I used to mess up. Spread your cleaned pumpkin seeds in a single layer on a clean kitchen towel or paper towels. Pat them dry, dry, dry! The drier they are, the crispiest your baked pumpkin seeds will be. I usually let them air dry for an hour or so after patting, especially if I’m not in a rush. It helps so much, trust me, for perfect baked pumpkin seeds.
- Season with Zest:: Alright, time for the flavor magic! In a medium bowl, toss those super dry pumpkin seeds with a drizzle of olive oil. Just enough to lightly coat them, not drown them. Then, sprinkle in your salt, pepper, garlic powder, and smoked paprika. If you’re feeling feisty, a pinch of cayenne! Mix ’em up really well with your hands – yes, get in there! Make sure every seed is coated evenly for truly savory baked pumpkin seeds.
- Spread Them Out:: Line a large baking sheet with parchment paper – seriously, don’t skip this, cleanup is a breeze. Spread your seasoned pumpkin seeds in a single layer. This is important for crispy baked pumpkin seeds; if they’re piled up, they’ll steam instead of roast. Give them plenty of space! I once crammed too many on one sheet, and they were soggy. Oops! Learn from my mistake, space is your friend.
- Bake to Perfection:: Pop that baking sheet into your preheated oven at 300°F (150°C). This low and slow method is key for getting those perfectly golden, crunchy baked pumpkin seeds without burning them. Set a timer for 10 minutes, then give them a good stir. You want them to brown evenly, so stirring is essential. I didn’t expect that first time, but trust me, it makes a difference for perfectly baked pumpkin seeds.
- Cool and Enjoy:: Continue baking, stirring every 5-7 minutes, until your baked pumpkin seeds are golden brown and perfectly crispy. This usually takes about 20-30 minutes total, but ovens vary, so keep a close eye! They’ll smell gloriously toasty and savory. Let them cool completely on the baking sheet – this is where they crisp up even more. Honestly, resisting eating them hot is the hardest part! You’ll love these baked pumpkin seeds.