The flavors in this simple-to-prepare roasted pumpkin seeds recipe are incredible, and it comes together in under 30 minutes.
Servings: 8
Prep Time: 30 minutesminutes
Cook Time: 15 minutesminutes
Ingredients
1cuppumpkin seeds
2tablespoonsneutral-flavored oil
1teaspoonsea salt
½teaspoonpaprika
Instructions
Preheat the oven to 350°.
Start by slicing the pumpkin in half with a long sharp knife. Be careful when doing this because pumpkins are firm and can take a little extra strength to cut through.
Using a large enough scrape out all the pumpkin seeds and fibrous strings in the center of each half.
Pick through and separate the seeds from the fibrous pumpkin strings.
Thoroughly wash the pumpkin seeds under cold water removing and fibrous pumpkin strings.
Dry the rinsed pumpkin seeds on paper towels, which takes about 10 minutes.
Mix the pumpkin seeds with the oil, salt, pepper, and paprika until combined.
Spread them out on a sheet tray lined with parchment paper and bake at 350° for 15 minutes.
Every 5 minutes until they are done baking, move the pumpkin seed around so that they cook evenly.
Let cool to room temperature and serve or store.
Notes
Make-Ahead: You can make these up to several days ahead of time.How to Store: Cover in an air-tight container and store at room temperature for 10-14 days. These do not freeze.