Smoky Roasted Pumpkin Seeds
Crisp shell-on pumpkin seeds with smoked paprika, cumin and garlic. A source-informed fall snack; not kitchen-tested. Total time includes drying and cooling.
15 minutes, 4 Servings
Ingredients
| 1 cup | Raw shell-on pumpkin seeds, removed from a fresh pumpkin |
| 2 tsp | Olive oil |
| 1/2 tsp | Smoked paprika |
| 1/4 tsp | Ground cumin |
| 1/4 tsp | Garlic powder |
| 1/4 tsp | Fine sea salt |
Preparation
| 1. Rinse the pumpkin seeds in a colander under cold running water until the attached pumpkin flesh is removed. |
| 2. Blot the seeds thoroughly with a clean kitchen towel. |
| 3. Spread the seeds on a dry towel for 30 minutes, until their surfaces are dry; allow extra time if needed. |
| 4. While the seeds dry, heat the oven to 300°F. |
| 5. While the oven heats, line a large rimmed baking sheet with parchment paper. |
| 6. Toss the dried seeds with the olive oil, smoked paprika, cumin, garlic powder and salt in a bowl . |
| 7. Spread the seeds in a single layer on the prepared baking sheet. |
| 8. Roast for 20 minutes. |
| 9. Stir the seeds to redistribute them on the pan . |
| 10. Roast for another 15 to 25 minutes, until lightly golden and a cooled sample is crisp; larger seeds may need longer. |
| 11. Cool the seeds on the baking sheet for at least 10 minutes before eating. |
| 12. Store completely cooled seeds in an airtight container at room temperature for up to 5 days; discard seeds that smell rancid or show mold. |
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