One of my favorite things about Halloween and carving pumpkins is roasting the pumpkin seeds when we are done.
I have tried a couple of different ways to get them roasted how I like them, and this is my favorite. It is quick and easy and most importantly, crispy! You can make a couple of different flavors just from one patch of pumpkin seeds. In our house, we carve at least two pumpkins to get enough seeds to last us for a snack for a week or so.
Let’s get Roasting!
First: Get the oven preheated to 425 degrees.
Second: Clean the seeds. This includes pulling all the pulp off and separating all the seeds. Rinse them in a colander really well to get all the sliminess off the outside of the seed
Third: Boil them for 10 minutes. This has been the key to getting crispy and cooking faster in the oven, don’t skip this step!
Fourth: Rinse and lay out a single layer on a paper towel and pat dry. This will prevent them from being soggy.
Fifth: Add seeds to a mixing bowl. Add a tablespoon of olive oil (depending on how big your patch is. You want just enough to lightly coat them) and then add seasonings. These measurements are for about 1 cup of seeds
- 1 dried Ranch packet – this is my favorite!!
- 1 teaspoon Salt and 1/2 teaspoon pepper – for something simple
- 1 teaspoon Salt, 1/2 teaspoon pepper and 1 teaspoon garlic powder – for a little something extra
- 1 teaspoon Salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika – for a savory flavor
- 1 tablespoon of brown sugar, 1 teaspoon of cinnamon and a pinch of salt – for a sweet snack
- 1 tablespoon of brown sugar, 1/4 teaspoon of cayenne pepper, pinch of salt and pepper – for a sweet and spicy treat
Lastly, lay out a single layer on your greased baking sheet. Bake for 15-20mins. Stir 1/2 way in between.
They are done when they are looking crispy! If they are a little soggy let them sit out to cool off for 10-15 minutes. Enjoy!! Happy Fall!