If you’re looking for a tasty snack, smoked paprika pumpkin seeds are the way to go! They’re a crunchy and savory treat that’s super easy to whip up after carved pumpkins make their annual appearance around Halloween.
This recipe addresses uneven cooking and bland flavor often found in roasted pumpkin seeds while providing tips for better results and versatility.
I remember the first time I tried roasting pumpkin seeds and ended up with a burnt batch. It felt like a letdown when I was hoping for a delightful crunch. This recipe tackles common issues like uneven roasting and bland flavors to give you perfectly crisp seeds with a smoky touch.
This recipe works wonders because it takes just about 30 minutes from start to finish. The key is ensuring that each seed is coated well and roasted to a golden brown so you’re left with wonderfully crunchy pumpkin seeds. If you want more delicious snacks, try my Honey Nut Clusters next!
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains pumpkin seeds, smoked paprika, olive oil, paprika seasoning blend, and black pepper only.
- The recipe is dairy-free since none of the ingredients include milk, cheese, butter, or other dairy products at any stage.
- This recipe is vegan because all ingredients come from plant sources with no animal products included in the preparation.
- The recipe suits low-carb and keto diets because pumpkin seeds are low in carbohydrates and the spices contain no added sugars.
- This recipe is nut-free, containing only seeds, spices, and oil without any nuts that could trigger allergies.
Why You Will Love This Recipe
- Irresistible Crunch These smoked paprika pumpkin seeds deliver a satisfying crunch that keeps you coming back for more. Roasting them to a golden finish ensures a texture that’s both light and crisp, an ideal snack anytime.
- Smoky Flavor Explosion The smoked paprika infuses these seeds with a rich, savory flavor, turning a simple snack into something extraordinary. Just the right amount of garlic powder and cayenne pepper rounds out the profile, giving them a delicious kick.
- Easy to Make Ahead With just a quick prep and under 30 minutes of cooking time, these smoked paprika pumpkin seeds come together effortlessly. They make an excellent make-ahead snack, perfect for keeping on hand for movie nights or game days.
- Nutritional Perks Packed with nutrients, pumpkin seeds are not only tasty but also offer a good dose of healthy fats and proteins. Enjoy them guilt-free, knowing you’re snacking on something both satisfying and beneficial.
How to Make Smoked Paprika Pumpkin Seeds
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: snack
- Method: roasting
- Cuisine: American
- Diet: Vegan
Description
Crunchy smoked paprika pumpkin seeds with precise roasting instructions and expert advice for flavorful results.
Ingredients
- 1 cup (4 ounces / 113 grams) raw pumpkin seeds, fresh and raw
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 teaspoon (5 grams) kosher salt (preferably Diamond Crystal)
- 1 teaspoon (2.3 grams) smoked paprika (recommended: Pimentón de la Vera)
- ½ teaspoon (1 gram) garlic powder
- ¼ teaspoon (0.5 gram) cayenne pepper
Instructions
- Step 1: Rinse the pumpkin seeds thoroughly under cool water to remove any pumpkin pulp remnants. Spread them out on a clean kitchen towel and pat dry thoroughly. Removing excess moisture is essential to ensure proper roasting and avoid steaming.
- Step 2: Set the oven to 350°F (177°C) and allow it to fully preheat. Line a large, rimmed baking sheet with parchment paper to create a non-stick surface and facilitate an easy cleanup.
- Step 3: Place the dried pumpkin seeds in a medium bowl. Add the olive oil, kosher salt, smoked paprika, garlic powder, and cayenne pepper. Mix with a spoon or spatula for 1-2 minutes until every seed is fully coated with the oil and spices. An even coating is essential for balanced flavor distribution.
- Step 4: Spread the seasoned seeds in a single, even layer on the prepared parchment-lined baking sheet. This prevents seeds from steaming and helps achieve a consistent crunchy texture.
- Step 5: Roast the seeds in the preheated oven for 15-20 minutes. At about the 10-minute mark, remove the baking sheet and stir the seeds to ensure even browning and to prevent burning.
- Step 6: After 15-20 minutes, look for a golden brown color and a nutty aroma. The seeds should be crisp with a satisfying crunch. If seeds appear pale or chewy after the initial roasting, return them to the oven for an additional 5 minutes at 350°F (177°C), checking closely to avoid burning.
Notes
- Room Temperature: Store cooled seeds in an airtight container at room temperature for up to 7 days, away from heat and direct sunlight to maintain freshness.
- Refrigeration: Store in an airtight container inside the refrigerator for up to 14 days, which slows oil rancidity and preserves crunch.
- Freezing: Wrap seeds in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
- Stir seeds halfway through roasting (around 10 minutes) to promote even cooking and prevent burning.
- If seeds stick to parchment paper after cooling, allow them to rest for 5 minutes at room temperature, then gently loosen with a spatula.
- For stronger smoky flavor, add an extra ¼ teaspoon of smoked paprika 10 minutes into roasting and stir to distribute evenly.
- Coat seeds thoroughly by tossing with oil and spices for 1-2 minutes before spreading on the baking sheet for even seasoning.
- Serve alongside fresh spinach salad or roasted Brussels sprouts as a nutritious snack or appetizer.
- Pair with homemade hummus or guacamole for a crunchy accompaniment.
- Incorporate into homemade trail mix or sprinkle over grain bowls for extra protein.
- Use as savory granola topping or add to soups and salads for texture.
- Add a dash of hot sauce or squeeze lime over seeds for added zest.
- Serve with yogurt dip or cilantro-lime dressing for enhanced flavor.
Nutrition
- Serving Size: 1/4 cup
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: 0mg
Ingredient Notes
- Pumpkin seeds: Look for fresh, raw seeds for the best flavor. Make sure they’re not stale and have a nice, vibrant color.
- Smoked paprika: Opt for a high-quality smoked paprika, like Pimentón de la Vera. This adds a rich, smoky flavor that elevates the seeds.
- Olive oil: Use extra virgin olive oil for its robust flavor and healthy fat content. It helps the spices stick and creates a nice crunch.
- Paprika seasoning blend: If you want extra flavor, pick one with garlic and onion powder in it. This enhances the savory profile of the pumpkin seeds.
- Black pepper: Freshly cracked black pepper brings a subtle heat and complexity. Choose whole peppercorns and grind them right before use for the best taste.
- Pumpkin seeds: Look for fresh, raw seeds for the best flavor. Make sure they’re not stale and have a nice, vibrant color.
- Smoked paprika: Opt for a high-quality smoked paprika, like Pimentón de la Vera. This adds a rich, smoky flavor that elevates the seeds.
- Olive oil: Use extra virgin olive oil for its robust flavor and healthy fat content. It helps the spices stick and creates a nice crunch.
- Paprika seasoning blend: If you want extra flavor, pick one with garlic and onion powder in it. This enhances the savory profile of the pumpkin seeds.
- Black pepper: Freshly cracked black pepper brings a subtle heat and complexity. Choose whole peppercorns and grind them right before use for the best taste.
Recipe Tips
- If seeds appear pale or chewy after baking, roast for an additional 5 minutes at 350°F, checking doneness closely to avoid burning.
- When looking for even seasoning, toss seeds with oil and spices for 1-2 minutes to coat thoroughly before spreading them on the baking sheet.
- If your seeds stick to the parchment after cooling, let them sit for 5 minutes at room temperature before gently loosening with a spatula.
- When flavor feels bland, add an extra ¼ teaspoon of smoked paprika 10 minutes into baking, stirring to distribute it evenly across the seeds.
- If uneven browning occurs, stir seeds halfway through roasting, around 10 minutes in, to promote even cooking for that perfect crunch.
Serving Suggestions
Serve alongside a fresh spinach salad or roasted Brussels sprouts for a nutritious snack or appetizer. Pair with homemade hummus or guacamole for a delightful crunch.
Add to homemade trail mix or sprinkle over a grain bowl for extra protein. Use in a savory granola recipe or as a topping for soups and salads.
Top with a dash of hot sauce or a squeeze of lime for added zest. Serve with yogurt dip or a cilantro-lime dressing for a flavor boost.
Recipe variations
- You can use raw or pre-roasted pumpkin seeds for smoked paprika pumpkin seeds. Using raw seeds offers more control over roasting time and flavor development.
- Add additional seasoning like ½ teaspoon cumin or 1 teaspoon dried oregano along with the smoked paprika and cayenne pepper for a slightly earthy or herbal twist.
- Either olive oil or avocado oil can coat the pumpkin seeds well. If using avocado oil, roast at the same 350°F temperature and time for consistency.
- If preparing extra servings, double the seeds to 2 cups and increase spices proportionally. Roast in batches on separate baking sheets to ensure even cooking and crunch.
Save This Recipe!
How to Store?
To keep your smoked paprika pumpkin seeds fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 7 days. Keep away from heat and direct sunlight.
Refrigeration: Place in an airtight container inside the refrigerator up to 14 days. This slows down oil rancidity and preserves crunch.
Freezing: Wrap in plastic wrap, then place in a freezer bag or container. Freeze up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
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