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Roast Pumpkin Seeds

If no one in your house likes to eat roast pumpkin seeds, then you can pass these wonderful Halloween treats off to your feathered friends! It takes just a little preparation to get them ready for your bird feeders.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Keyword: Roast Pumpkin Seeds
Calories: 397kcal

Equipment

  • Oven

Ingredients

  • ¾ cup pumpkin seeds raw
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika optional
  • ⅛ teaspoon black pepper

Instructions

  • Set the oven to 350 °F (177 °C).
  • To get the pulp and fibers off, colander-wash pumpkin seeds. Dry completely with a towel.
  • Pumpkin seeds, olive oil, salt, garlic powder, paprika (if used), and black pepper should all be combined in a small bowl.
  • Grease a sheet pan with a little olive oil. On the sheet pan, distribute the seasoned pumpkin seeds evenly.
  • Bake for 12 to 15 minutes, or until the seeds are roasted and crunchy. To ensure even toasting, stir every 5 minutes. You can test for doneness after each stir by tasting a seed for crunchiness.
  • Place the cooled-down roasted pumpkin seeds in a bowl.

Video

Nutrition

Calories: 397kcal | Carbohydrates: 6g | Protein: 15g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Sodium: 1167mg | Potassium: 412mg | Fiber: 3g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 4mg
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