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Crispy Roasted Pumpkin Seeds

Roast pumpkin seeds for a crunchy, delicious snack with eight different flavor variations to satisfy any cravings.
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Prep Time 10 hours
Cook Time 20 minutes
Total Time 10 hours 20 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pumpkin seeds (cleaned and dried overnight) Make sure they are cleaned thoroughly.
  • 1 tbsp avocado oil Can substitute with another oil.
  • 1 tbsp honey For sweetness; can be omitted for savory flavors.
  • 1 tsp cinnamon For the sweet variation.
  • ½ tsp salt Plus more for some flavors.
  • 1 tbsp maple syrup Optional for sweet flavors.
  • 1 tsp pumpkin pie spice Use for a seasonal flavor.
  • 1 tsp dill pickle juice For a tangy flavor.
  • 1 tsp dry dill To enhance the dill flavor.
  • ¾ tsp garlic powder Adds a savory touch.
  • ½ tsp onion powder Great for extra flavor.
  • 2 tbsp grated parmesan cheese Optional; for a cheesy flavor.
  • 1 tbsp ranch seasoning For a zesty flavor.
  • ½ tsp dry mustard powder Adds a slight tang.
  • 4 tsp buffalo sauce For a spicy kick.
  • 4 tsp barbeque seasoning Gives a smoky flavor.
  • ½ tsp smoked paprika Enhances the smoky flavor.
  • ¼ tsp cayenne pepper For additional heat.

Method
 

Preparation
  1. Carve the pumpkin and scoop out the seeds and pulp. Rinse them well, removing as much pulp as possible.
  2. Lay the seeds out on a towel to dry overnight.
Baking
  1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. In a medium bowl, mix the cleaned pumpkin seeds with avocado oil. Add chosen flavor components and mix well.
  3. Spread the flavored seeds on the baking sheet in a single layer.
  4. Roast for 15-20 minutes, or until golden brown and crispy. Let them cool before serving.

Notes

Store in an airtight container at room temperature for up to two weeks. Keep away from heat and moisture.