Crunchy savory roasted pumpkin (Printable View)

Crunchy roasted pumpkin seeds seasoned with olive oil, salt, and smoked paprika for a savory snack or topping.

# Ingredient List:

01 - 1 cup raw pumpkin seeds (pepitas)

02 - 1 tablespoon olive oil

03 - 1/2 teaspoon fine sea salt

04 - 1/4 teaspoon smoked paprika (optional)

05 - 1/4 teaspoon garlic powder (optional)

01 - Set the oven temperature to 325°F.

02 - Rinse the pumpkin seeds under cold water to eliminate any pulp, then pat thoroughly dry with a clean towel.

03 - Combine the dry seeds with olive oil, sea salt, smoked paprika, and garlic powder in a bowl; toss until evenly coated.

04 - Spread the seasoned seeds in a single layer on a parchment-lined baking sheet.

05 - Bake for 20 to 25 minutes, stirring once halfway through, until the seeds turn golden brown and crisp.

06 - Remove from oven and allow the seeds to cool completely before serving or storing.

01 -

They're ridiculously simple to make and taste exponentially better than packaged snacks, with that satisfying crack when you bite down.
Once you realize you can make them for pennies from pumpkins you already have, store-bought versions feel wasteful.
The flexibility means you can season them however your mood demands—savory one day, sweet the next.

02 -

Wet seeds won't crisp properly no matter how long you roast them, so that drying step is non-negotiable.
Stirring halfway through prevents uneven browning and those burnt edges that taste bitter.
They continue to crisp even after cooling, so pull them out when they look just shy of golden rather than dark brown.

03 -

Keep a batch in the freezer if you're ambitious enough to roast several pumpkins at once—they thaw with zero loss of crispiness.
The real secret is using an oven thermometer to ensure you're actually at 325°F; ovens lie constantly, and temperature inconsistency is why some batches are perfect while others disappoint.