Crispy Smoked Paprika Roasted Pumpkin Seeds: Easy Snack
A simple, zero-waste recipe for crunchy, savory roasted pumpkin seeds seasoned with smoked paprika, garlic powder, and sea salt. Perfect for game day or a healthy autumn snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 1 to 1.5 cups roasted seeds 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 to 1.5 cups raw, cleaned pumpkin seeds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sea salt
- Pinch of cayenne pepper or chili flakes (optional)
Instructions
- Cut the pumpkin in half and scoop out the seeds, scraping away as much fibrous pulp as possible.
- Place seeds in a fine-mesh strainer and rinse thoroughly under cold running water, rubbing gently to remove all slime until water runs clear.
- Spread seeds on a clean kitchen towel and pat dry with another towel to remove surface moisture. Let them air dry for a few minutes.
- Preheat oven to 325°F (165°C).
- In a large mixing bowl, combine the slightly damp seeds, olive oil, smoked paprika, garlic powder, onion powder, and salt. Toss well to coat evenly.
- Spread the seasoned seeds in a single layer on a parchment-lined baking sheet.
- Roast for 20-25 minutes, stirring halfway through, until golden brown.
- Remove from oven and let cool completely on the pan until room temperature to ensure crispiness.
Notes
The key to crispy seeds is thorough drying before roasting. Do not crowd the pan; use two sheets if necessary. Seeds will feel soft when hot but crisp up as they cool completely. Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 ounce (approx. 28
- Calories: 150
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 5
- Fiber: 2
- Protein: 8
Keywords: pumpkin seeds, roasted pumpkin seeds, smoked paprika, healthy snack, zero waste, gluten-free, vegan, game day snack, autumn recipes