Ingredients
- 1-2 cups fresh pumpkin seeds (approx. seeds from one medium pumpkin), cleaned
- 1-2 tsps Kosher salt
- 1 Tbsp olive oil
- 1 tsp sweet or Hungarian paprika
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Dash of cayenne pepper
Make it step by step
- Preheat oven to 400 F. Line a baking sheet with parchment paper or foil.
- In a medium saucepan or pot, bring pumpkin seeds, water and salt to a boil -- approximately 2 cups water for every 1/2 cup pumpkin seeds and 1/2 tsp salt for every cup of water. (See notes). Bring to a boil, simmer for 10 minutes, drain and discard water.
- Arrange seeds in a single layer on the prepared baking sheet. If there is not enough room, prepare a second sheet or roast in batches.
- Combine dry ingredients in a small bowl. Sprinkle spice mixture over the seeds and roast for 20-25 minutes or until seeds are golden brown and fragrant, stirring once or twice halfway through.
- Allow seeds to cool slightly (5-10 minutes) and enjoy! Store in an airtight container for up to 4 days.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kelsey Ganes, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.