Crispy Roasted Garlic Parmesan Pumpkin Seeds
Transform leftover pumpkin guts into a crave-worthy, savory snack. These seeds are coated in olive oil, garlic powder, and parmesan cheese, then roasted until shatteringly crisp for a perfect game day treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 cup 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 cup raw, shelled pumpkin seeds (pepitas)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 2 tablespoons finely grated parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 325°F (160°C).
- If using fresh seeds, rinse thoroughly to remove pulp and pat completely dry with paper towels. Store-bought seeds can be used directly if dry.
- In a large mixing bowl, combine olive oil, garlic powder, parmesan cheese, salt, pepper, and red pepper flakes (if using). Stir until a slightly pasty consistency forms.
- Add pumpkin seeds to the bowl and toss until every seed is evenly coated in the cheesy mixture.
- Line a baking sheet with parchment paper and spread the seeds in a single layer, ensuring they are not overcrowded.
- Roast for 15-20 minutes, stirring halfway through to ensure even browning.
- Remove from oven when golden and fragrant. Let cool completely on the baking sheet to allow them to crisp up.
- Store in an airtight container at room temperature.
Notes
Ensure seeds are completely dry before roasting to achieve crispiness. Garlic powder burns easily, so keep an eye on the oven. Seeds will crisp up further as they cool. For a vegan version, substitute parmesan with nutritional yeast.
Nutrition
- Serving Size: 1 ounce (approx. 1/4
- Calories: 160
- Sodium: 250
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 2
- Protein: 8
Keywords: pumpkin seeds, pepitas, roasted seeds, garlic parmesan, game day snack, healthy snack, gluten-free, vegan option, autumn recipe