Spiced Roasted Pumpkin Seeds
Turn leftover pumpkin seeds into a crave-worthy snack with bold spices and a crispy roast. This easy, no-waste recipe is perfect for fall snacking.
Recipe - Save-on-Foods
Spiced Roasted Pumpkin Seeds
Prep Time5 Minutes
0Cook Time20 Minutes
Ingredients
Seeds from 1 pumpkin
1 tbsp olive oil
½ tsp chili powder
½ tsp ground cumin
½ tsp ground coriander
Directions
- Clean the seeds: Rinse pumpkin seeds thoroughly under cold water to remove all pulp and stringy bits.
- Boil the seeds: In a medium pot, bring seeds and water (about 4 cups) to a boil with a generous pinch of salt. Boil for 10 minutes. Drain well.
- Dry the seeds: Pat the seeds dry with a clean kitchen towel or paper towel. The drier, the crispier!
- Season: In a bowl, toss the seeds with olive oil, chili powder, cumin, coriander, smoked paprika, and a pinch of salt until evenly coated.
- Roast: Spread seeds in a single layer on a baking sheet. Roast at 375°F (190°C) for 20 minutes, tossing halfway through, until golden and crisp.
- Let cool slightly and enjoy!
5 minutes
Prep Time
20 minutes
Cook Time
0
Servings
Directions
- Clean the seeds: Rinse pumpkin seeds thoroughly under cold water to remove all pulp and stringy bits.
- Boil the seeds: In a medium pot, bring seeds and water (about 4 cups) to a boil with a generous pinch of salt. Boil for 10 minutes. Drain well.
- Dry the seeds: Pat the seeds dry with a clean kitchen towel or paper towel. The drier, the crispier!
- Season: In a bowl, toss the seeds with olive oil, chili powder, cumin, coriander, smoked paprika, and a pinch of salt until evenly coated.
- Roast: Spread seeds in a single layer on a baking sheet. Roast at 375°F (190°C) for 20 minutes, tossing halfway through, until golden and crisp.
- Let cool slightly and enjoy!