Description
Crunchy and flavorful garlic pumpkin seeds, perfect for snacking or enhancing dishes with texture and spice.
Ingredients
Scale
- 1 ½ cups (approximately 135 g) raw, unsalted pumpkin seeds, fresh if possible
- 1 ¼ teaspoons (about 3.3 g) garlic powder
- 1 ¼ teaspoons (about 3.3 g) onion powder
- ½ teaspoon (about 1.3 g) smoked paprika
- ½ teaspoon (about 2.9 g) kosher salt
- ¼ teaspoon (about 0.5 g) cayenne pepper
- ¼ teaspoon (about 0.6 g) ground mustard
- ¼ teaspoon (about 0.5 g) light brown sugar
- Olive oil spray, 4 to 5 squirts initially, plus additional for finishing
Instructions
- Step 1: Preheat your oven to 300°F (149°C) to prepare for roasting the pumpkin seeds evenly.
- Step 2: Remove seeds from the pumpkin, separate them completely from the stringy pulp, and rinse thoroughly in a colander under cold water.
- Step 3: Shake off any excess water from the rinsed seeds. Optionally, dry seeds thoroughly with a kitchen towel if they feel soggy after rinsing. Spread the seeds evenly on a baking sheet in a single layer.
- Step 4: Place the baking sheet in the preheated oven and roast the seeds for about 10 minutes. Toss them halfway through to ensure even drying, taking care the seeds do not become browned at this stage.
- Step 5: While the seeds are roasting, combine the onion powder, garlic powder, ground mustard, smoked paprika, cayenne pepper, kosher salt, and light brown sugar in a small bowl. Mix well until spices are evenly blended.
- Step 6: Transfer the dried roasted seeds into a medium bowl. Lightly spray with 4 to 5 squirts of olive oil spray to help spices adhere.
- Step 7: Sprinkle 3/4 of the spice blend over the seeds. Toss thoroughly to ensure all seeds are evenly coated with the spice mixture.
- Step 8: Line a baking sheet with parchment paper. Spread the spiced seeds evenly in a single layer on the parchment. Roast in the oven at 300°F (149°C) for 20 to 30 minutes. Toss the seeds halfway through roasting to promote even browning. Roast until the seeds turn golden brown and become crunchy.
- Step 9: Immediately after removing from the oven, lightly spray the seeds again with olive oil spray. Toss with the remaining 1/4 of the spice mixture to enhance flavor while the seeds are still warm.
Notes
- Room Temperature: Store seeds in an airtight container at room temperature for up to 4 days to maintain crispness.
- Refrigeration: Keep seeds in an airtight container refrigerated for up to 2 weeks to retain freshness and avoid staleness.
- Freezing: For longer storage, wrap seeds tightly in plastic wrap or foil and place them in a freezer-safe container for up to 3 months. Thaw to room temperature before serving.
- If seeds brown too quickly during roasting, check at 15 minutes and lower oven temperature to 275°F (135°C) to avoid burning.
- If seeds are not crunchy after full roasting time, continue roasting in 5-minute intervals until desired crunch is reached.
- To improve spice adherence, add an additional 2 squirts of olive oil spray before tossing with spices.
- For a spicier snack, add an extra pinch of cayenne pepper to the spice mixture before roasting.
- Seeds should look golden brown and feel crunchy when done.
- Avoid overly dark or burnt seeds for best flavor and texture.
- Take care with initial drying roast to prevent premature browning.
- Use garlic pumpkin seeds as a crunchy topping on salads or soups.
- Pair with dips like hummus, guacamole, or yogurt-based dips.
- Add to grain bowls or roasted vegetable dishes for added texture and flavor.
- Incorporate into savory granola or trail mix for nutritious snacking.
- Garnish with fresh herbs or nutritional yeast, or drizzle with olive oil or hot sauce for additional flavor layers.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified in source
- Sugar: Not specified in source
- Sodium: Not specified in source
- Fat: Not specified in source
- Saturated Fat: Not specified in source
- Unsaturated Fat: Not specified in source
- Trans Fat: Not specified in source
- Carbohydrates: Not specified in source
- Fiber: Not specified in source
- Protein: Not specified in source
- Cholesterol: Not specified in source