Smoked Paprika Pumpkin Seeds Recipe
If you’re looking for a snack that’s packed with flavor and a delightful crunch, you have to try this Smoked Paprika Pumpkin Seeds Recipe. It’s a simple yet incredibly satisfying way to turn humble pumpkin seeds into a smoky, spicy treat that’s perfect for nibbling anytime. The combination of smoked paprika, garlic, and a touch of cayenne pepper creates an irresistible blend that keeps you coming back for more. Whether you’re roasting them fresh from your Halloween pumpkin or picking up raw seeds at the store, this recipe brings out the best, making it an absolute favorite in snacking circles.
Ingredients You’ll Need
The beauty of this Smoked Paprika Pumpkin Seeds Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a role in creating balance — from the oil that crisps the seeds to the spices that pack all the bold, smoky flavor that makes this snack special.
- Raw pumpkin seeds (1 cup): Fresh and raw seeds are essential for that perfect crunch after roasting.
- Extra virgin olive oil (1 tablespoon): Adds crispiness and helps the spices cling to the seeds evenly.
- Kosher salt (1 teaspoon): Enhances all the natural flavors with just the right level of seasoning.
- Smoked paprika (1 teaspoon): The star spice that delivers that warm, smoky character, ideally Pimentón de la Vera.
- Garlic powder (½ teaspoon): Brings a subtle savory depth that complements the paprika wonderfully.
- Cayenne pepper (¼ teaspoon): Adds a gentle kick of heat for a lively finish.
How to Make Smoked Paprika Pumpkin Seeds Recipe
Step 1: Prep Your Seeds
Begin by rinsing your pumpkin seeds thoroughly under cool water to wash away any leftover pumpkin flesh. Once rinsed, spread them on a clean kitchen towel and gently pat them dry. This step is crucial because any extra moisture will make your seeds steam instead of roast, keeping them from getting that coveted crunch.
Step 2: Preheat the Oven
Set your oven to 350°F (177°C) and let it come fully to temperature. Meanwhile, line a rimmed baking sheet with parchment paper—this not only prevents sticking but also makes cleanup a breeze.
Step 3: Season the Seeds
Place the dried pumpkin seeds in a bowl and drizzle the olive oil over them. Then sprinkle in the kosher salt, smoked paprika, garlic powder, and cayenne pepper. Stir the mixture for a couple of minutes to ensure every single seed is lovingly coated with that gorgeous, bold flavor. This even coating is what guarantees each bite is bursting with smoky, savory goodness.
Step 4: Arrange for Roasting
Scatter the seasoned seeds in a single layer on your parchment-lined baking sheet. Spreading them evenly is key—it helps them roast uniformly and stay perfectly crisp rather than soggy or steamed.
Step 5: Roast to Perfection
Slide your baking sheet into the oven and roast the seeds for 15 to 20 minutes. At the halfway point, about 10 minutes in, pull the tray out briefly and give the seeds a good stir. This helps promote even browning and prevents any burning, keeping every seed equally crunchy and golden.
Step 6: Check for Doneness
When your seeds are a lovely golden brown with a nutty aroma filling the kitchen, they’re ready! If they still look a little pale or feel chewy, pop them back in for an extra 5 minutes while keeping a close eye. The goal is that irresistible crispness without a trace of bitterness from overcooking.
How to Serve Smoked Paprika Pumpkin Seeds Recipe
Garnishes
Sprinkle a little freshly ground black pepper or even a pinch of flaky sea salt over your roasted pumpkin seeds just before serving. Adding some finely chopped fresh herbs like parsley or chives can brighten the smoky flavor and add a lovely contrast.
Side Dishes
These seeds aren’t just a snack—they make a fantastic crunchy topping for salads or soups, especially creamy ones like butternut squash or tomato bisque. Try them on avocado toast or even stirred into your favorite grain bowl for that extra punch of texture and flavor.
Creative Ways to Present
For a party, serve your smoked paprika pumpkin seeds in small rustic bowls or paper cones, perfect for guests to grab and munch. They also pair beautifully alongside a charcuterie board, balancing rich cheeses and meats with their vibrant spice notes and crunch.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your smoked paprika pumpkin seeds in an airtight container at room temperature. They’ll keep their crisp charm for up to a week, making for easy grab-and-go snacking all week long.
Freezing
If you want to keep them longer, freezing is an option. Place the cooled seeds in a freezer-safe bag or container, removing as much air as possible. When properly stored, they’ll stay tasty for up to two months and thaw quickly at room temperature.
Reheating
To revive that fresh-from-the-oven crunch, simply spread leftover seeds on a baking sheet and warm them in a 300°F (150°C) oven for 5 to 7 minutes. Keep a close eye to avoid burning, and enjoy that fresh-roasted feeling anytime.
FAQs
Can I use pre-roasted pumpkin seeds for this recipe?
While pre-roasted seeds can be used, they won’t absorb the spices as well as raw seeds do. For the best flavor and texture, starting with raw pumpkin seeds is recommended.
What can I substitute if I don’t have smoked paprika?
You can try using regular paprika combined with a small pinch of cumin or chipotle powder to mimic the smoky taste, but smoked paprika really brings a unique depth that’s hard to replace.
How spicy is this pumpkin seed recipe?
The cayenne pepper adds just a gentle kick to balance the smoky flavor. If you prefer milder seeds, feel free to reduce or omit the cayenne to suit your taste.
Can I make this recipe without oil?
Oil helps the spices stick and ensures even roasting, so skipping it may result in less flavorful and unevenly cooked seeds. If you need an oil-free option, try tossing the seeds with a little water and seasoning, but expect a different texture.
What’s the best time of year to make this Smoked Paprika Pumpkin Seeds Recipe?
While pumpkin seeds are often a fall favorite, this recipe is wonderful any time you have access to fresh raw seeds or buy them at the store. It’s a great snack whenever you want something crunchy and full of flavor.
Final Thoughts
If you’ve never tried roasting your own pumpkin seeds with a smoky, spicy twist, the Smoked Paprika Pumpkin Seeds Recipe is a fantastic place to start. It’s simple, quick, and totally addictive. Trust me, once you’ve made a batch, you’ll be sneaking handfuls throughout the day and thinking of all the creative ways to enjoy them. Give it a go—you might just discover your new favorite snack!
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Smoked Paprika Pumpkin Seeds Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make crispy, flavorful smoked paprika pumpkin seeds roasted to perfection. This simple recipe features fresh raw pumpkin seeds seasoned with olive oil, kosher salt, smoked paprika, garlic powder, and a hint of cayenne pepper, then roasted in the oven for a delicious, crunchy snack or salad topper.
Ingredients
Ingredients:
- 1 cup (4 ounces / 113 grams) raw pumpkin seeds, fresh and raw
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 teaspoon (5 grams) kosher salt (preferably Diamond Crystal)
- 1 teaspoon (2.3 grams) smoked paprika (recommended: Pimentón de la Vera)
- ½ teaspoon (1 gram) garlic powder
- ¼ teaspoon (0.5 gram) cayenne pepper
Instructions
- Rinse and Dry Pumpkin Seeds: Thoroughly rinse the raw pumpkin seeds under cool water to remove any pumpkin pulp. Spread them on a clean kitchen towel and pat dry completely to remove excess moisture, which is crucial to prevent steaming during roasting.
- Preheat the Oven: Set your oven to 350°F (177°C) and allow it to fully preheat. Line a large, rimmed baking sheet with parchment paper for a non-stick surface and easy cleanup.
- Season the Seeds: Transfer the dried pumpkin seeds to a medium bowl. Add the olive oil, kosher salt, smoked paprika, garlic powder, and cayenne pepper. Mix thoroughly with a spoon or spatula for 1-2 minutes until each seed is evenly coated with the oil and spices.
- Arrange on Baking Sheet: Spread the seasoned seeds out in a single, even layer on the prepared parchment-lined baking sheet. This helps to prevent steaming and ensures a consistent crunchy texture.
- Roast the Seeds: Place the baking sheet in the preheated oven and roast the seeds for 15-20 minutes. At around the 10-minute mark, remove the sheet and stir the seeds to promote even browning and prevent burning.
- Check for Doneness: After 15-20 minutes, look for the seeds to turn golden brown and emit a nutty aroma. They should be crisp and crunchy. If they seem pale or chewy, return them to the oven for an additional 5 minutes, keeping a close eye to avoid burning.
Notes
- Ensure the pumpkin seeds are completely dry before roasting to avoid steaming and achieve crispiness.
- Stirring halfway through roasting prevents uneven browning and burning.
- For extra flavor, try experimenting with other spice blends like chili powder or cumin.
- Store cooled pumpkin seeds in an airtight container at room temperature for up to one week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
