Spiced Pumpkin Seeds Salt (Print Version)
Crunchy pumpkin seeds roasted with warming spices and sea salt for a savory snack or topping.
# What You Need:
→ Seeds
01 - 1 cup raw pumpkin seeds (pepitas)
→ Spices & Seasonings
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon cayenne pepper (optional)
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon ground black pepper
08 - 1 teaspoon sea salt
# Preparation Steps:
01 - Preheat oven to 325°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, mix pumpkin seeds, olive oil, smoked paprika, cumin, cayenne pepper (if using), garlic powder, black pepper, and sea salt until seeds are evenly coated.
03 - Spread the coated seeds evenly in a single layer on the prepared baking sheet.
04 - Place baking sheet in oven and roast for 18 to 20 minutes, stirring once halfway through until seeds are golden and crispy.
05 - Remove from oven and allow seeds to cool completely before serving or storing.
# Expert Advice:
01 -
- They're ridiculously easy to make but taste like you spent actual effort in the kitchen.
- That perfect contrast between crispy outside and soft inside will have you reaching for handful after handful.
- One batch fuels your week, sits beautifully in a jar, and makes your whole kitchen smell incredible.
02 -
- If your seeds are still soft after they've cooled, your oven runs cool—roast them another few minutes next time and trust the golden-brown color over the clock.
- Don't skip the halfway stir; those edges roast faster than you think, and one distracted moment turns gorgeous seeds into bitter ones.
03 -
- Watch the oven during those last few minutes—seeds can go from golden to dark in what feels like thirty seconds, so set a timer and trust your senses over the clock.
- Make a double or triple batch; they're this easy and disappear this fast, so you might as well fill your jar while you're at it.