Toasted Pumpkin Seeds
Toasted pumpkin seeds are a perfect recipe to celebrate the Fall season! After you're done carving your pumpkins, save the seeds, and make a delicious snack the whole family can enjoy.
- ¾ cup raw pumpkin seeds
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
Preheat oven to 350°F (177ºC).
Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.
In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper
Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
Transfer the roasted pumpkin seeds to a bowl to cool down.
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