Description
Crispy and flavorful smoked paprika pumpkin seeds, perfectly roasted with a spicy and smoky seasoning blend. This easy snack combines the warmth of smoked paprika, a hint of garlic, and a touch of cayenne for a deliciously addictive treat that’s perfect for autumn or anytime you crave a crunchy, savory snack.
Ingredients
Scale
Ingredients
- 1 cup (4 ounces / 113 grams) raw pumpkin seeds, fresh and raw
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 teaspoon (5 grams) kosher salt (preferably Diamond Crystal)
- 1 teaspoon (2.3 grams) smoked paprika (recommended: Pimentón de la Vera)
- ½ teaspoon (1 gram) garlic powder
- ¼ teaspoon (0.5 gram) cayenne pepper
Instructions
- Prepare the seeds: Rinse the pumpkin seeds thoroughly under cool water to remove any pumpkin pulp remnants. Spread them out on a clean kitchen towel and pat dry thoroughly. Removing excess moisture is essential to ensure proper roasting and avoid steaming.
- Preheat the oven: Set the oven to 350°F (177°C) and allow it to fully preheat. Line a large, rimmed baking sheet with parchment paper to create a non-stick surface and facilitate an easy cleanup.
- Season the seeds: Place the dried pumpkin seeds in a medium bowl. Add the olive oil, kosher salt, smoked paprika, garlic powder, and cayenne pepper. Mix with a spoon or spatula for 1-2 minutes until every seed is fully coated with the oil and spices. An even coating is essential for balanced flavor distribution.
- Arrange for roasting: Spread the seasoned seeds in a single, even layer on the prepared parchment-lined baking sheet. This prevents seeds from steaming and helps achieve a consistent crunchy texture.
- Roast the seeds: Roast the seeds in the preheated oven for 15-20 minutes. At about the 10-minute mark, remove the baking sheet and stir the seeds to ensure even browning and to prevent burning.
- Finish and check: After 15-20 minutes, look for a golden brown color and a nutty aroma. The seeds should be crisp with a satisfying crunch. If seeds appear pale or chewy after the initial roasting, return them to the oven for an additional 5 minutes at 350°F (177°C), checking closely to avoid burning.
Notes
- Ensure pumpkin seeds are completely dry before roasting to achieve a crispy texture.
- Stir the seeds halfway through roasting for even color and crunch.
- Store cooled pumpkin seeds in an airtight container to maintain freshness.
- Adjust cayenne pepper quantity to control the level of spiciness according to your taste.
- Use smoked paprika (Pimentón de la Vera) for authentic smoky flavor; sweet paprika can be substituted if unavailable.
