How to Roast Pumpkin Seeds
Servings: 4
Calories: 231kcal
Salty and lightly spiced, these roast pumpkin seeds are prefect for snacking, gifts or as a salad topper.
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Ingredients
- 2 cups pumpkin seeds
- 2 tablespoons unsalted butter , melted
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Pinch ground red pepper
Instructions
- Preheat the oven to 300°F and cover a rimmed baking sheet with aluminum foil. Set aside.
- In a medium mixing bowl, toss the pumpkin seeds with the butter to coat evenly. If the seeds are recently rinsed, blot with a paper towel before coating.
- Stir together the salt, garlic powder, onion powder, paprika and red pepper in a small bowl. Sprinkle the spice mixture over the buttered seeds, tossing to evenly coat.
- Lay the pumpkin seeds in a single layer on the prepared baking sheet, roasting for 20 minutes. Turn and roast for an additional 20 minutes.
- Eat warm or at room temperature. Store at room temperature in an airtight container.
- If you've tried this recipe, please come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 231kcal | Carbohydrates: 3g | Protein: 9g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 1796mg | Potassium: 258mg | Fiber: 1g | Vitamin A: 235IU | Vitamin C: 0.6mg | Calcium: 15mg | Iron: 2.8mg
