Pumpkin Seed Recipe
These oven-baked pumpkin seeds are a quick, healthy snack—perfectly roasted, lightly seasoned, and ready in under 30 minutes. A vegan and gluten-free snack bursting with flavor and crunch.
Ingredients
- 1 cup pumpkin seeds cleaned pepitas
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon fine sea salt adjust to taste
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon garlic powder optional
- 1/4 teaspoon smoked paprika or regular paprika
- pinch cayenne powder optional for heat
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Rinse pumpkin seeds and dry them completely. Toss with olive oil and seasonings in a mixing bowl.
- Spread the seeds on the baking sheet in a single layer. Roast for 20-25 minutes, stirring once halfway through.
- Let the seeds cool for 5 minutes before serving. Adjust seasoning if needed. Enjoy warm or at room temperature.
Notes
Store cooled seeds in an airtight container for up to 1 week. Freeze for longer storage. Customize the seasoning to your preference.
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