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Crispy Spooky Roasted Pumpkin Seeds with Smoked Paprika

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A crunchy, smoky snack made by thoroughly cleaning and drying pumpkin seeds before roasting them with olive oil, smoked paprika, and garlic powder for maximum flavor and texture.

Ingredients

Scale
  • 2 to 3 cups raw, cleaned pumpkin seeds (pepitas)
  • 2 tablespoons extra virgin olive oil
  • 1 to 2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 to 3/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper or chili powder (optional)

Instructions

  1. Extract seeds from the pumpkin and place them in a large bowl of warm water. Rub seeds to remove slimy pulp, discarding floaters. Repeat until water runs clear.
  2. Spread cleaned seeds on a clean kitchen towel or paper towels and pat dry thoroughly. Ensure they are as dry as possible to prevent steaming.
  3. Preheat oven to 325°F (165°C).
  4. Place dried seeds in a mixing bowl and drizzle with olive oil. Toss until every seed is lightly coated.
  5. Sprinkle smoked paprika, garlic powder, and salt over the oiled seeds. Toss again to distribute spices evenly without clumps.
  6. Line a baking sheet with parchment paper and spread seeds in a single layer. Do not overcrowd.
  7. Roast for 20 minutes, stirring halfway through with a spatula to ensure even browning.
  8. Check for doneness; seeds should be golden brown and fragrant. They will crisp up further as they cool.
  9. Remove from oven and let cool completely on the pan for at least 15 minutes before serving.

Notes

Ensure seeds are completely dry before roasting to achieve maximum crunch. Roast at a lower temperature (325°F) to prevent the paprika from burning. Seeds continue to crisp as they cool. Store in an airtight container for up to one week.

Nutrition

Keywords: pumpkin seeds, roasted pumpkin seeds, smoked paprika, Halloween snack, healthy snack, gluten-free, keto snack, pepitas, autumn recipe

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