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
Scale
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
