roasted pumpkin seeds 3 ways;
Made your spooky scary Halloween Jack-o-lantern? Don't throw out those seeds, and instead, roast them with one of these three flavors for a tasty and healthful snack!
Oven Temp: 300°F
Servings: 4
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Ingredients
- 1½ cups pumpkin seeds, shells on
- 1 tsp salt
- 1 Tbsp olive oil (or oil of choice)
- choose one of the spice blends below for seasoning!
Ranch
- ½ tsp dried parsley
- 1 tsp dried garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- ¼ tsp dry mustard
- ¼ tsp black pepper
Spicy
- ¼ tsp cayenne (can add more or less, depending on preference for spice)
- ½ tsp chili powder
- ½ tsp black pepper
Pizza
- ¼ cup powdered parmesan cheese
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried garlic powder
Instructions
- Extract pumpkin seeds from pumpkin innards, rinse in cool water and set aside on a baking tray to dry. Can leave out overnight, or pat dry to use immediately.
- In a small bowl, add pumpkin seeds and toss with olive oil and salt.
- Add additional seasonings as desired and toss until evenly coated.
- Spread pumpkin seeds in an even single layer across a parchment paper-lined baking sheet. Bake 10-15 minutes or until toasted. Check frequently to avoid burning. Pumpkin seeds may take more time to dry if moisture is left from washing or pumpkin innards.
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