Description
Crunchy smoked paprika pumpkin seeds with precise roasting instructions and expert advice for flavorful results.
Ingredients
Scale
- 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