Roasted Pumpkin Seeds
Roasted Pumpkin Seeds are crunchy, savory and delicious. They are a great alternative to processed snacks and they can be enjoyed at any time of day.
Servings: 8
Calories: 46kcal
Ingredients
- 1 cup pumpkin seeds raw
- ½ teaspoon seasoning salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Wash pumpkin seeds. I like to place the seeds in a strainer to wash them because the strainer will catch all of that gooey pumpkin that is attached to the seeds.
- Place pumpkin seeds on a clean dish towel or paper towels and pat them dry. Transfer seeds to a medium size bowl.
- Sprinkle seeds with spices. Use a spoon to mix the seeds. Keep mixing until the spices are evenly distributed on the seeds. Transfer seeds to prepared baking pan.
- Bake seeds for 12 -15 minutes or until the seeds turn golden. Remove seeds from the oven. Let them cool slightly before serving. Makes 1 cup of pumpkin seeds or 8 servings, 2 tablespoons each.
Notes
Make sure to cook the seeds until they turn golden brown. This will ensure they have a good crunch to them!
Do not overbake the seeds. If you bake the seeds too long they will be dry and brittle.
Roasted Pumpkin Seeds can be stored in an airtight container or bag on the counter for up to two weeks.
I do not recommend freezing Roasted Pumpkin Seeds.
Nutrition
Calories: 46kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 146mg | Potassium: 68mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 32IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 1mg
