Pumpkin seeds are delicious roasted with salt and oil. For more adventurous eaters, you can transform them into a spicy snack. There are two ways to go about making them--either you just pop the seeds in the oven with oil and salt or you can boil them in salt water, drain and then roast them. Boiling them infuses the whole seed with a salty flavor--it is an extra step but it can be worth it if you have the time. I have included both recipes below.
SPICY ROASTED PUMPKIN SEEDS I (easy)
- 2 cups pumpkin seeds
- 1/4 teaspoon salt
- 2 teaspoons oil
- 1/2 lime
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion salt
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 or 2 pinches cayenne pepper
Line a baking sheet with parchment paper.
Combine pumpkin seeds and oil in a small bowl.
Spread the pumpkin seeds on the parchment lined baking sheet.
Squeeze half a lime on the pumpkin seeds and sprinkle with salt.
Roast the pumpkin seeds in the oven for 20 minutes or until they are golden brown.
While the pumpkins are in the oven, combine the spices together in small bowl.
When the pumpkin seeds are roasted, remove them from the oven and prinkle the spice mixture over them. Stir to combine.
Let cool for 10 minutes before eating.
SPICY ROASTED PUMPKIN SEEDS (boiled)
2 cups pumpkin seeds
8 cups water
2 teaspoons salt
2 teaspoons oil
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/4 teaspoon paprika
1/4 teaspoon salt
1 or 2 pinches cayenne pepper
Combine 2 cups pumpkin seeds with 6 cups water and 2 teaspoons salt. Boil for 10 minutes. Drain. Spread the pumpkin seeds on a kitchen towel to dry them off. Toss in a bowl with oil. Spread on a parchment lined baking sheet. Squeeze half a lime on the pumpkin seeds. Roast for 20 minutes in the oven.
While pumpkin seeds cook, combine spice mixture in a small bowl. When the pumpkin seeds are golden brown remove them from the oven and sprinkle spice mixture on them. Let cool 10 minutes before eating.
Roasted Pumpkin Seeds Recipe