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Description
A simple and delicious recipe for spiced roasted pumpkin seeds, perfect for a healthy snack.
Ingredients
- 2 cups pumpkin seeds, cleaned and dried
- 4 cups water
- 3 tablespoons salt (for boiling) + 1 teaspoon (for tossing)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika (spicy or sweet)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon black pepper (optional)
- 1/2 teaspoon coriander (optional)
- 1/2 teaspoon cumin (optional)
- 1/2 teaspoon cardamom (optional)
- 1/4 teaspoon cayenne pepper (optional, for extra spice)
- Lime or lemon juice, to finish (optional)
- Sumac, for finishing (optional, added after roasting)
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the pumpkin seeds thoroughly, removing any stringy bits and rinsing well with cold water. Pat dry with kitchen paper.
- In a small saucepan, bring 4 cups of water and 3 tablespoons of salt to a boil over medium-high heat. Add the cleaned pumpkin seeds and boil for 10 minutes. This helps the salt get inside the seeds and makes them crispier.
- Drain the seeds through a fine-mesh sieve and transfer them to a rimmed baking sheet.
- Drizzle the olive oil over the seeds. Sprinkle with smoked paprika, garlic powder (if using), black pepper, coriander, cumin, cardamom, cayenne pepper (if using), and 1 teaspoon of salt. Toss to coat well.
- Spread the seeds evenly on the baking sheet in a single layer.
- Bake for 25-30 minutes, or until the seeds turn golden brown and crisp, rotating the sheet halfway through cooking. Watch carefully to avoid burning, as cooking times can vary.
- Remove from the oven. If using, sprinkle with sumac and/or lime/lemon juice, and toss well.
- Let cool to room temperature before serving.
Notes
- Ensure pumpkin seeds are thoroughly dried after boiling for maximum crispiness.
- Adjust spices to your preference for heat and flavor.
- Keep a close eye on the seeds during baking to prevent burning.