Description
A flavorful and crunchy snack featuring pumpkin seeds roasted to perfection with a spicy buffalo wing sauce and zesty ranch seasoning, enhanced with a touch of garlic powder. Perfect for a healthy, savory treat that combines bold flavors with a satisfying crunch.
Ingredients
Scale
Seeds and Oil
- 1 cup (about 100 g) raw, unsalted pumpkin seeds
- 1 tablespoon (15 ml) olive oil
Seasonings and Sauce
- 2 tablespoons (30 ml) buffalo wing sauce
- 1 tablespoon (9 g) ranch seasoning mix
- 1/2 teaspoon (1.5 g) garlic powder
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C). Preheating ensures even roasting and helps the seeds become crispy.
- Dry the Seeds: Rinse the pumpkin seeds in a colander to remove any attached pulp and fibers. Pat them thoroughly dry with paper towels. If they remain moist, allow additional drying time, as moisture can prevent crisping.
- Coat Seeds Evenly: In a mixing bowl, combine the dry pumpkin seeds with olive oil, buffalo wing sauce, ranch seasoning, and garlic powder. Stir well to coat all seeds evenly with the flavorful mixture.
- Spread on Sheet: Arrange the coated seeds in a single layer on a non-stick baking sheet, making sure to leave some space between them for optimal roasting and crispiness.
- Roast and Stir: Place the baking sheet in the preheated oven and roast the seeds for 25 to 45 minutes. Stir every 15 minutes to prevent burning and ensure even roasting. Remove when seeds turn golden brown and emit a nutty, slightly smoky aroma.
Notes
- Ensure seeds are fully dry before coating for best crispiness.
- Stirring frequently during roasting prevents burning and promotes even cooking.
- Adjust roasting time based on your oven’s heat distribution and seed size.
- Store cooled pumpkin seeds in an airtight container to maintain freshness and crunch.
- For a milder flavor, reduce the buffalo wing sauce or substitute with a hot sauce of your choice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
