Description
A simple and delicious recipe for roasted pumpkin seeds, lightly coated with olive oil, sea salt, and a touch of chili powder for a flavorful, crispy snack.
Ingredients
Scale
Ingredients
- 1 cup pumpkin seeds
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili powder, for sprinkling
Instructions
- Seed Preparation: Scoop the seeds from the pumpkin or winter squash and place them in a bowl of water to separate the seeds from the flesh, allowing the seeds to float. Rinse them in a colander to remove excess pumpkin flesh, then lay the seeds out in a single layer on a kitchen towel and dry thoroughly.
- Preheat Oven and Prepare Seeds: Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. In a small bowl, drizzle the dried seeds with extra-virgin olive oil and sprinkle with sea salt. Toss well to coat all seeds evenly.
- Roasting: Spread the coated seeds in a single layer on the prepared baking sheet. Roast in the oven for 35 to 45 minutes, stirring halfway through to ensure even toasting, until the seeds are golden brown and crisp.
- Seasoning and Serving: Remove the seeds from the oven and toss with a light sprinkle of chili powder to add a spicy kick. Serve warm or at room temperature as a healthy snack.
Notes
- Ensure the seeds are completely dry before roasting to achieve maximum crispiness.
- You can adjust the chili powder amount according to your spice preference or substitute with other seasonings like smoked paprika or garlic powder.
- Store cooled roasted seeds in an airtight container at room temperature for up to one week.
- If you prefer a quicker method, use pre-cleaned and dried pumpkin seeds.
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 0.3g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 0mg
