Description
Crunchy and flavorful Ranch Pumpkin Seeds, roasted to perfection with a savory ranch seasoning. These seeds make for a healthy, tasty snack that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
Ingredients
- 1 cup (approx. 120 g) raw pumpkin seeds, unsalted, fresh with green color
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 (0.4-ounce / 11 g) packet dry Ranch salad dressing mix
- Salt, to taste
Instructions
- Prepare the Seeds: Begin by removing the seeds from the pumpkin pulp. Work with a small handful at a time, gently separating the seeds to avoid breaking them. Use only the clean seeds for roasting.
- Dry the Seeds: Spread the seeds evenly on a baking sheet and let them dry for at least 30 minutes at room temperature. This drying step is crucial to achieve a crunchy texture when roasted; skipping it can result in chewy seeds.
- Coat with Oil: Drizzle the dried pumpkin seeds with 1 tablespoon of extra virgin olive oil. Toss or stir to ensure each seed is evenly coated. The oil helps the seasoning stick and adds flavor.
- Roast the Seeds: Place the baking sheet in the preheated oven at 350°F (177°C). Roast for 20 to 25 minutes, stirring every 5 minutes to promote even cooking and prevent burning. The seeds should turn golden and crunchy.
- Season the Seeds: After roasting, allow the seeds to cool slightly (around 10 minutes). Transfer them to a mixing bowl and add the dry ranch salad dressing mix. Stir until all seeds are evenly coated with the seasoning. Add salt to taste if desired.
Notes
- Ensure the pumpkin seeds are completely dry before roasting to get a crispy texture.
- Stirring the seeds every 5 minutes during roasting prevents burning and promotes even cooking.
- Feel free to experiment with different seasoning mixes for variety.
- Store cooled pumpkin seeds in an airtight container to maintain freshness and crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
