Description
Crispy Baked Pumpkin Seeds with Spicy Garlic Salt! Transform leftover seeds into a crunchy, savory snack with a kick. Easy, flavorful, and so satisfying.
Ingredients
Scale
- Main Ingredients:
- 1 ½ cups fresh pumpkin seeds (from one medium pumpkin)
- 1 tablespoon olive oil
- Seasonings & Spices:
- 1 teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ¼ – ½ teaspoon cayenne pepper (adjust to your spice preference)
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- Flavor Boosters (Optional):
- Pinch of brown sugar (to balance heat)
Instructions
- Clean Those Seeds:: First things first, you gotta get those pumpkin seeds clean. Scoop them out of your pumpkin (oops, don’t forget any stray ones!), then put them in a colander under running water. Use your fingers to gently separate them from the stringy bits and pulp. This is where I always make a bit of a mess, honestly, but it’s worth it. Keep rinsing until they’re mostly clean; a few stragglers are okay, adds character!
- Dry Them Thoroughly:: This step is CRUCIAL for crispy seeds, friends! Spread the cleaned seeds out on a clean kitchen towel or paper towels. Pat them as dry as you possibly can. I usually let them air dry for an hour or two, or even overnight if I’m not in a rush. Seriously, if they’re still damp, they’ll steam instead of crisp, and we don’t want soggy pumpkin seeds, do we?
- Preheat and Prep:: While your seeds are drying, go ahead and preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper. This makes cleanup so much easier, and honestly, I always forget this step until the last minute and then I’m scrambling. A little foresight here saves a lot of scrubbing later, trust me!
- Season the Crispy Baked Pumpkin Seeds with Spicy Garlic Salt:: In a medium bowl, toss the super dry pumpkin seeds with a tablespoon of olive oil. Make sure every single seed gets a nice, light coating. Then, sprinkle in your garlic powder, smoked paprika, cayenne pepper, sea salt, and black pepper. Stir it all up really well! I use my hands for this, it’s messy but I find it ensures everything is evenly coated. Don’t be shy with the seasonings!
- Spread and Bake:: Spread the seasoned seeds in a single layer on your prepared baking sheet. Don’t overcrowd them, or they won’t get crispy! Pop them into the preheated oven and bake for about 15-20 minutes. Around the 10-minute mark, I usually give the pan a good shake or stir the seeds a bit to ensure even browning. Keep an eye on them; ovens vary!
- Cool and Enjoy:: Once the pumpkin seeds are golden brown and sound hollow when you tap them (that’s my little trick!), take them out of the oven. Let them cool completely on the baking sheet. They’ll get even crispier as they cool. Honestly, the smell filling my kitchen at this point is just divine. Try not to eat them all straight off the pan, though it’s hard, I know!