Description
Enjoy crispy curry roasted pumpkin seeds as a zero waste snack or flavorful garnish. This recipe guarantees a crunchy texture with bold curry flavor.
Ingredients
Scale
- 1 ⅓ cups (approximately 190 grams) pumpkin seeds, raw, preferably organic
- 1 teaspoon (5 ml) olive oil, good quality extra virgin
- ¼ teaspoon (1.25 ml) kosher salt
- ½ teaspoon (2.5 ml) curry powder
- Fresh ground black pepper to taste
Instructions
- Step 1: Preheat Your Oven: Set your oven to 300°F (150°C) and allow it to fully preheat. Proper preheating helps the seeds roast evenly for a consistent crunchy texture.
- Step 2: Clean the Seeds: Thoroughly clean the pumpkin seeds by carefully removing all stringy pulp from the pumpkin. Rinse the seeds under cold water to eliminate any residue and pat them dry completely with a towel. Removing moisture helps prevent steaming during roasting.
- Step 3: Mix with Seasoning: In a small mixing bowl, combine the cleaned and dried pumpkin seeds with 1 teaspoon olive oil, ¼ teaspoon kosher salt, ½ teaspoon curry powder, and fresh ground black pepper to taste. Toss the seeds until they are evenly coated with the oil and spices, ensuring no seeds are left unseasoned.
- Step 4: Spread for Roasting: Evenly spread the seasoned pumpkin seeds in a single layer on a parchment-lined baking sheet. Spacing seeds individually without overlap is essential to achieve maximum crispness by avoiding steaming.
- Step 5: Keep an Eye on Roasting: Roast the seeds in the preheated oven for about 10 minutes or until they become lightly golden brown. Pay special attention during the last few minutes to avoid burning. The aroma will signal when the seeds are nearly done, and they should have a crunchy texture.
- Step 6: Cool and Enjoy: Remove the baking sheet from the oven and let the seeds cool for 5 minutes on the sheet. Cooling helps the seeds firm up and develop their final crispness. Serve immediately for best texture.
Notes
- Room Temperature: Store cooled seeds in an airtight container at room temperature for up to 2 days. Keep them dry and away from heat or sunlight to maintain crispness.
- Refrigeration: To maintain crispness and prevent spoilage, store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap pumpkin seeds in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before eating.
- If the pumpkin seeds are not crispy enough after 10 minutes, roast for an additional 2-3 minutes while watching carefully to avoid burning.
- In case the seeds seem undercoated, add an additional teaspoon of olive oil and toss again to cover all seeds evenly.
- Prevent seeds from sticking to parchment by letting them cool completely before gently lifting them off the paper.
- Adjust seasoning for more robust flavor by increasing curry powder to ¾ teaspoon and modifying salt accordingly.
- Serve as a crunchy snack on their own.
- Use as a garnish on soups or salads for added texture and flavor.
- Pair with a fresh green salad or roasted Brussels sprouts to add contrast.
- Accompany with hummus or yogurt dips for a savory combination.
- Incorporate into trail mix or energy bites by adding dried fruits and nuts.
- Add a drizzle of tahini or spicy sriracha over the seeds for a flavor kick.
- Garnish soups with chopped herbs or lemon zest to complement the seeds.
- Substitute curry powder with other spice blends like garlic powder, smoked paprika, or ground cumin to create different flavor profiles.
- Use avocado oil instead of olive oil if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: 0 mg