Roasted Pumpkin Seeds
Roasted pumpkin seeds are a healthy and delicious Autumn snack, These roasted pumpkin seeds are small, crunchy and bursting with flavor.
Equipment
Ingredients
- 50 g Fresh Pumpkin seeds
- 1 tablespoon Olive oil
- ¼ teaspoon Salt
- ¼ teaspoon Garlic powder
- ¼ teaspoon Paprika
- 1 pinch Black pepper
Instructions
- To make this pumpkin seed recipe the first thing you need to do is preheat your oven to 170°c or 340°f. Now line a baking sheet with parchment paper and set it to one side.
- Remove the fresh pumpkin seeds and pulp from the center of your pumpkin.
- Next wash your pumpkin seeds and separate them from the pulp.
- Now your pumpkin seeds are clean you need to dry them thoroughly with a paper towel.
- Grab yourself a medium sized bowl and add in the pumpkin seeds, 1 tablespoon of olive oil, ¼ of a teaspoon of salt, ¼ of a teaspoon of garlic powder, ¼ of a teaspoon of paprika and a pinch of black pepper. Mix it all together really well making sure that all the seeds are coated on both sides.
- Lay your coated pumpkin seeds onto your lined baking sheet, making sure to spread the seeds out evenly over the tray. Try to spread the seeds out evenly not touching each other if possible. This will help to roast the pumpkin seeds more evenly this way.
- Bake your seeds in the oven on the middle shelf for 15 minutes, taking them out of the oven every 5 minutes to give them a stir for even toasting.
- Once cooked leave your roasted pumpkin seeds to cool a little before transferring them to a serving bowl. Now all that’s left is to enjoy.
Notes
Tips & Tricks
These healthy spiced pumpkin seeds taste great as a snack or you can even add them into the top of your Autumn soup recipes.
Nutrition
Calories: 294kcalCarbohydrates: 6gProtein: 15gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 710mgPotassium: 421mgFiber: 3gSugar: 1gVitamin A: 79IUVitamin C: 3mgCalcium: 29mgIron: 5mg
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