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Quick Crispy Smoky Roasted Pumpkin Seeds – Best Easy Snack

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These quick crispy smoky roasted pumpkin seeds are crunchy, smoky, with a little kick of heat. The foolproof method uses a boiling step and smoky paprika combination for the perfect texture every time.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds
  • Water (for boiling)
  • 1 teaspoon salt (for boiling water, plus more for seasoning)
  • 1 tablespoon olive oil or melted butter
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper, freshly ground

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Separate the seeds from the pumpkin pulp. Scoop the seeds and strings into a colander. Run cold water over them while using your fingers to separate the seeds from the sticky orange mess. Try to remove most of the pulp.
  3. Boil the seeds. Place the rinsed seeds in a small saucepan and cover them with water. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Let them boil for exactly 10 minutes.
  4. Drain and dry thoroughly. Pour the seeds into the colander and let them cool for a minute. Then spread them out on a clean kitchen towel and pat them dry. Let them air-dry on the towel for another 5 minutes.
  5. Mix the seasonings. In a small bowl, combine 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, and ¼ teaspoon cayenne (if using). Stir to combine.
  6. Toss with oil and spices. Transfer the dried seeds to a mixing bowl. Add 1 tablespoon olive oil or melted butter and toss until every seed is coated. Sprinkle the spice mixture over the seeds and toss again.
  7. Spread on baking sheet. Line your baking sheet with parchment paper or a silicone mat. Spread the seeds in a single, even layer. Don’t overcrowd them.
  8. Roast for 20-25 minutes. Place the baking sheet on the middle rack of your preheated oven. After 10 minutes, pull the sheet out and stir the seeds with a spatula. Return to the oven and roast for another 10-15 minutes. The seeds are done when they’re golden brown and you can hear them making a faint popping sound.
  9. Cool completely. Remove the baking sheet from the oven and let the seeds cool on the pan for at least 10 minutes.
  10. Taste and adjust salt. Once cooled, give them a taste. Add a little more salt if needed.

Notes

Don’t skip the boiling step—it’s the secret to crispy seeds. Dry the seeds thoroughly after boiling to prevent steaming. Watch the oven closely in the last 5 minutes as seeds can burn quickly. Let seeds cool completely before storing to maintain crispiness.

Nutrition

Keywords: roasted pumpkin seeds, crispy pumpkin seeds, smoky pumpkin seeds, easy snack, fall recipe, Halloween snack

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