Description
A straightforward method to create garlic parmesan pumpkin seeds with clear instructions ensuring crispiness and flavor balance.
Ingredients
Scale
- 1 cup (approximately 120g) raw, unsalted pumpkin seeds
- 1 tablespoon (15ml) extra virgin olive oil
- ½ teaspoon (about 1.5g) garlic powder
- Kosher salt, to taste
- ¼ cup (about 25g) finely grated Parmesan cheese
Instructions
- Step 1: Take small handfuls of pumpkin pulp and gently squeeze to release the seeds. Brush off any large clumps of pulp. Avoid significant clumps of pulp to prevent bitterness. Proceed carefully until all seeds are separated.
- Step 2: Spread the cleaned seeds in a single layer on a large baking sheet. Let them dry for at least 30 minutes. The seeds should look dry to the touch and free of moisture, which is essential for getting a crunchy roast.
- Step 3: Drizzle 1 tablespoon of extra virgin olive oil over the dried seeds. Sprinkle ½ teaspoon garlic powder and kosher salt generously to your taste. Mix thoroughly using your hands or a spatula to ensure every seed is coated evenly for consistent flavor and texture.
- Step 4: Place the baking sheet in a preheated oven. Roast the seeds, stirring every 5 minutes to distribute heat evenly and prevent sticking. Continue roasting until the seeds turn golden brown and emit a roasted aroma, approximately 25 minutes total. Check the color and smell carefully as indicators of doneness.
- Step 5: Push the seeds a little closer together on the baking sheet. Sprinkle ¼ cup finely grated Parmesan cheese evenly over the seeds to ensure every bite is flavored. The cheese will melt slightly from the residual heat, adding a savory and rich finish.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain crispness.
- Refrigeration: Keep in an airtight container in the refrigerator to retain freshness and texture for up to 7 days.
- Freezing: Wrap seeds in plastic wrap or aluminum foil, place in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature before serving.
- If seeds are not crispy enough after 25 minutes, extend baking time by 5-minute increments, monitoring closely for the desired crunch.
- Stir the seeds every 5 minutes during roasting to prevent clumping and to promote even browning.
- For uneven seasoning, sprinkle Parmesan cheese during the last 5 minutes of baking so it melts evenly over the seeds.
- If seeds taste too salty, rinse them briefly under cold water before drying to help balance flavor.
- To promote even browning, check seeds at around 15 minutes and rotate the baking sheet as needed.
- Pair with celery sticks or cucumber slices for a crunchy snack.
- Serve alongside a green salad or roasted asparagus to balance flavors.
- Use as a component in savory snack mixes or as a crunchy topping for soups.
- Add to quinoa bowls or grain salads for extra nutrition.
- Optionally, finish with a sprinkle of chili powder, a drizzle of balsamic glaze, a squeeze of lemon juice, or fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: [Data Not Provided in Source]
- Sugar: [Data Not Provided in Source]
- Sodium: [Data Not Provided in Source]
- Fat: [Data Not Provided in Source]
- Saturated Fat: [Data Not Provided in Source]
- Unsaturated Fat: [Data Not Provided in Source]
- Trans Fat: [Data Not Provided in Source]
- Carbohydrates: [Data Not Provided in Source]
- Fiber: [Data Not Provided in Source]
- Protein: [Data Not Provided in Source]
- Cholesterol: [Data Not Provided in Source]