Crispy Roasted Pumpkin Seeds with Smoked Paprika
A quick and easy snack made from fresh pumpkin seeds, tossed with olive oil, smoked paprika, and spices, then roasted until golden and shatteringly crisp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 to 2 cups fresh raw pumpkin seeds (from a medium sugar pumpkin)
- 1 to 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 325°F (165°C).
- Scoop seeds from the pumpkin and place in a large bowl.
- Clean seeds by rinsing under cold water in a fine-mesh strainer, rubbing away stringy pulp. Skim off any floating bad seeds or pulp.
- Dry seeds thoroughly on paper towels or a clean kitchen towel until they feel almost dusty.
- Transfer dried seeds to a mixing bowl. Drizzle with olive oil and add smoked paprika, garlic powder, black pepper, and salt.
- Toss until every seed is coated in a thin, even layer of oil and spices.
- Line a rimmed baking sheet with parchment paper. Spread seeds in a single layer without crowding.
- Roast for 20-25 minutes, stirring or shaking the pan every 10 minutes to ensure even browning.
- Remove when seeds are golden brown and slightly translucent at the edges.
- Let cool completely on the pan to crisp up before storing in an airtight container.
Notes
Ensure seeds are completely dry before roasting to prevent steaming. Do not overcrowd the baking sheet; use two sheets if necessary. Stir every 10 minutes to prevent burning, especially the paprika. Seeds will continue to crisp as they cool.
Nutrition
- Serving Size: 1 ounce
- Calories: 150
- Sodium: 150
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 5
- Fiber: 2
- Protein: 7
Keywords: pumpkin seeds, roasted pumpkin seeds, smoked paprika, healthy snack, keto snack, gluten-free snack, fall recipes, zero waste cooking