Making ranch pumpkin seeds is a fun, crunchy treat that’s perfect for movie nights or when unexpected guests drop by. With just a handful of ingredients, you can whip up a delicious snack that everyone’s sure to enjoy.
This recipe solves issues around bland flavors and uneven crispiness often found in traditional pumpkin seed snacks, enhancing enjoyment during casual events.
I’ve had my fair share of cooking blunders, like burning the seeds or forgetting to dry them out properly, but this recipe has helped me avoid those pitfalls. It comes together in around 30 minutes, making it simple for any busy evening when you need a satisfying snack.
This recipe works because it brings out the natural flavor of the pumpkin seeds while adding that classic ranch seasoning we love. It’s easy, fast, and well-tested, giving you a reliable snack that rivals any store-bought option.
If you’re on the hunt for more crunchy bites, check out my Honey Nut Clusters for another tasty treat.
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains no wheat, barley, rye, or gluten-containing ingredients like flour or breadcrumbs.
- The recipe suits dairy-free diets because it uses olive oil and ranch seasoning without any milk-based products.
- This recipe is vegan since all ingredients, including ranch seasoning, contain no animal products or derivatives.
- The recipe meets vegetarian requirements given the absence of meat, fish, or gelatin ingredients in the seasoning or seeds.
- This recipe is nut-free and safe for those avoiding nuts, containing only pumpkin seeds, spices, and olive oil.
Why You Will Love This Recipe
- Crunchy Texture The slow roasting process turns pumpkin seeds into a crunchy snack that satisfies every craving for something crispy. Letting them dry beforehand is key to achieving that perfect crunch.
- Savory Flavor Coating the seeds with a ranch dressing mix infuses them with a tangy, herbaceous flavor that’s just right for snacking. The mild, nutty taste of the pumpkin seeds complements the zesty ranch beautifully.
- Simple Preparation With just a few straightforward steps, ranch pumpkin seeds are easy to make. You’ll have a delicious snack ready in under an hour, ideal for busy days or last-minute gatherings.
- Seasonal Appeal This snack fits right into fall, making it a fun treat as gatherings become more frequent. Imagine enjoying warm pumpkin seeds while watching your favorite seasonal movies, it’s the ultimate cozy snack!
How to Make Ranch Pumpkin Seeds
- Prep Time: 10 minutes
- Cool Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 servings 1x
- Category: Snack
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
A simple and delicious recipe for ranch-flavored pumpkin seeds, perfect for snacking.
Ingredients
- 1 cup (approx. 120 g) raw pumpkin seeds, unsalted, fresh with green color
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 (0.4-ounce / 11 g) packet dry Ranch salad dressing mix
- Salt, to taste
Instructions
- Step 1: Begin by removing the seeds from the pumpkin pulp. Work with a small handful at a time, gently separating the seeds to avoid breaking them. Use only the clean seeds for roasting.
- Step 2: Spread the seeds evenly on a baking sheet and let them dry for at least 30 minutes at room temperature. This drying step is crucial to achieve a crunchy texture when roasted; skipping it can result in chewy seeds.
- Step 3: Drizzle the dried pumpkin seeds with 1 tablespoon of extra virgin olive oil. Toss or stir to ensure each seed is evenly coated. The oil helps the seasoning stick and adds flavor.
- Step 4: Place the baking sheet in the preheated oven at 350°F (177°C). Roast for 20 to 25 minutes, stirring every 5 minutes to promote even cooking and prevent burning. The seeds should turn golden and crunchy.
- Step 5: After roasting, allow the seeds to cool slightly (around 10 minutes). Transfer them to a mixing bowl and add the dry ranch salad dressing mix. Stir until all seeds are evenly coated with the seasoning. Add salt to taste if desired.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 4 days, keeping seeds dry and away from sunlight.
- Refrigeration: For longer freshness, refrigerate in an airtight container for up to 10 days to maintain crispness and slow oil rancidity.
- Freezing: Wrap the seeds tightly in plastic wrap or aluminum foil, place them in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.
- If seeds are not crispy after roasting, ensure they are dried for at least 30 minutes before cooking.
- Stir seeds every 5 minutes while roasting to avoid uneven cooking and burnt seeds.
- If seeds lack flavor, add more ranch dressing mix after the seeds have cooled, adjusting seasoning to preference.
- For better seasoning adhesion, drizzle an additional ½ tablespoon of olive oil over seeds before mixing with the ranch powder.
- To prevent seeds from sticking together, store them in a single layer inside an airtight container.
- Serve alongside a fresh vegetable platter or baked pita chips for texture contrast.
- Pair with dips such as guacamole or hummus to add depth to the snack experience.
- Incorporate into a savory snack mix with nuts and pretzels for variety.
- Use as a crunchy topping on salads or soups for added texture and flavor.
- Sprinkle extra ranch dressing mix or drizzle hot sauce for additional seasoning and heat.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Pumpkin seeds: Look for raw, unsalted seeds with a nice green color. Fresh seeds will have a crunchier texture and better flavor.
- Olive oil: A good quality extra virgin olive oil works well here. It adds richness and helps the seasonings stick to the seeds.
- Ranch seasoning: Use a store-bought ranch seasoning mix for convenience. It delivers that classic flavor profile you expect. No need to fuss with individual spices!
- Garlic powder: Choose a fine quality garlic powder. It lends a savory depth to the seeds without overwhelming the ranch flavor.
- Cayenne pepper: A pinch of cayenne adds a subtle kick. Adjust to your heat preference, but it’s a nice contrast to the ranch seasoning!
- Pumpkin seeds: Look for raw, unsalted seeds with a nice green color. Fresh seeds will have a crunchier texture and better flavor.
- Olive oil: A good quality extra virgin olive oil works well here. It adds richness and helps the seasonings stick to the seeds.
- Ranch seasoning: Use a store-bought ranch seasoning mix for convenience. It delivers that classic flavor profile you expect. No need to fuss with individual spices!
- Garlic powder: Choose a fine quality garlic powder. It lends a savory depth to the seeds without overwhelming the ranch flavor.
- Cayenne pepper: A pinch of cayenne adds a subtle kick. Adjust to your heat preference, but it’s a nice contrast to the ranch seasoning!
Recipe Tips
- If the seeds aren’t crispy, let them dry on a baking sheet for at least 30 minutes before roasting.
- When some seeds burn while others don’t, stir the seeds every 5 minutes during roasting to cook evenly.
- If they lack flavor, mix in more Ranch dressing mix after cooling, adjusting to your taste preference.
- For better coating, drizzle an additional ½ tablespoon of olive oil over seeds before mixing with the dressing.
- If they stick together, store in a single layer in an airtight container to maintain crunchiness.
Serving Suggestions
Serve with a fresh vegetable platter or baked pita chips for a crunchy contrast. Complement with a side of guacamole or hummus for added depth.
Use to make a savory snack mix with nuts and pretzels. Add to salads for extra crunch or as a topping on soups.
Top with a sprinkle of additional ranch mix for extra flavor. Drizzle with hot sauce or your favorite spice blend for a kick.
Recipe variations
- You can use raw sunflower seeds instead of pumpkin seeds for a similar crunch in this ranch pumpkin seeds recipe. Adjust roasting time as needed to avoid burning.
- Add 1 teaspoon of smoked paprika to the dry ranch dressing mix for a smoky twist on ranch pumpkin seeds. Toss seeds well so seasoning sticks evenly.
- Either extra virgin olive oil or melted coconut oil works to coat ranch pumpkin seeds before roasting. Both oils help seasoning adhere and add subtle flavor differences.
- If making a larger batch, increase pumpkin seeds to 3 cups, olive oil to 3 tablespoons, and ranch dressing mix to 1.2 ounces. Roast in batches for even cooking. This pairs well with classic salted roasted pumpkin seeds.
Save This Recipe!
How to Store?
To keep your ranch pumpkin seeds fresh and delicious, follow these storage tips:
Room Temperature: Store ranch pumpkin seeds in an airtight container at room temperature up to 4 days, keeping them dry and away from sunlight.
Refrigeration: Use an airtight container and refrigerate ranch pumpkin seeds up to 10 days to maintain crispness while slowing oil rancidity.
Freezing: Wrap ranch pumpkin seeds tightly in plastic wrap or aluminum foil and place in a freezer bag up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Old Fashioned Doughnuts
- Lemon Lavender Scones
- Puff Pastry Apple Rosettes
If you enjoyed this Ranch Pumpkin Seeds or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
