Crispy Roasted Pumpkin Seeds (8 Flavors!)
Put your squash & pumpkin guts to use with these Crispy Roasted Pumpkin Seeds. 8 sweet, savory, & spicy flavors so you'll never get bored!
Equipment
- 1 large sheet pan
Ingredients
- Roasted Pumpkin Seeds Base:
- 1 cup pumpkin seeds cleaned and dried overnight
- 1 tbsp avocado oil
- Honey Cinnamon:
- 1 tbsp honey
- 1 tsp cinnamon
- ½ tsp salt
- Pumpkin Spice:
- 1 tbsp maple syrup
- 1 tsp pumpkin pie spice
- ½ tsp salt
- Dill Pickle:
- 1 tsp dill pickle juice
- 1 tsp dry dill
- ¾ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- Garlic Parmesan:
- 2 tbsp grated parmesan cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- Ranch:
- 1 tbsp ranch seasoning
- ½ tsp dry mustard powder
- ⅛ tsp salt
- Buffalo:
- 4 tsp buffalo sauce
- 2 tsp ranch seasoning
- ⅛ tsp salt
- BBQ:
- 4 tsp barbeque seasoning
- 2 tsp maple syrup
- ½ tsp smoked paprika
- ¼ tsp salt
- Sweet & Spicy:
- 1 tbsp maple syrup
- ½ tsp cinnamon
- ½ tsp salt
- ¼ tsp cayenne pepper
Instructions
- Carve your pumpkin and remove the seeds and pulp. Clean and rinse the seeds, removing as much pulp as you can. Lay the pumpkin seeds on a clean towel to dry for at least 8-12 hours before roasting.
- Preheat the oven to 350° and line a large sheet pan with parchment paper.
- Add 1 cup dried pumpkin seeds and 1 tbsp oil to a medium bowl. Add in the other flavor components listed above and toss to combine.
- Spread the flavored pumpkin seeds in an even layer on your prepared baking sheet, and bake in the preheated oven for 15-20 minutes, or until crispy and golden brown. Allow them to cool for at least 10 minutes, then transfer to an airtight container for up to 2 weeks.
Notes
Serving: 0.25cup | Calories: 217kcal | Carbohydrates: 9g | Protein: 9g | Fat: 18g | Sodium: 300mg | Fiber: 3g