The crisp autumn air, the scent of pumpkin spice, and the joy of carving jack-o'-lanterns – these are the quintessential moments of fall. But what about all those delicious pumpkin seeds? Too often, they end up in the compost bin, a missed opportunity for a truly delightful and healthy snack! This year, let's change that.

Transforming those humble seeds into a crunchy, savory, and utterly addictive treat is simpler than you think. Our roasted pumpkin seeds recipe is the perfect way to embrace the season, minimize waste, and create a snack that everyone will reach for. Get ready to elevate your autumn snacking game!

Ingredients

• Seeds from one medium pumpkin (yields about 1-2 cups clean seeds)
• 1-2 teaspoons olive oil or avocado oil
• 1/2 teaspoon fine sea salt (adjust to taste)
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon smoked paprika (optional)

Instructions

1. Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. After scooping the seeds from your pumpkin, rinse them thoroughly under cold running water in a colander. Use your fingers to gently rub off any clinging pumpkin pulp or stringy bits until the seeds are mostly clean.
3. Spread the cleaned seeds in a single layer on a clean kitchen towel or several layers of paper towels. Pat them *very* dry. This step is crucial for achieving truly crispy seeds, so take your time!
4. Transfer the dried pumpkin seeds to a medium bowl. Drizzle with the olive oil (or avocado oil) and sprinkle with the salt, garlic powder (if using), and smoked paprika (if using). Toss well to ensure all the seeds are evenly coated.
5. Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet. Make sure they are not overcrowded or overlapping too much, as this helps them crisp up rather than steam.
6. Bake for 20-30 minutes, stirring the seeds halfway through the baking time, or until they are golden brown, crunchy, and slightly puffed. Keep a close eye on them towards the end, as they can go from perfectly roasted to burnt very quickly.
7. Remove the baking sheet from the oven and let the roasted pumpkin seeds cool completely on the sheet. They will continue to crisp up as they cool.

Expert Tips

The Art of Drying

Do not underestimate the power of a thoroughly dry pumpkin seed! Moisture is the enemy of crispiness. After rinsing, spread them out and pat them dry multiple times. You can even let them air dry for an hour or two on a clean towel before tossing with oil for an extra crunchy result.

Flavor Explorations

While our basic savory recipe is fantastic, don't be afraid to experiment! For a sweet treat, try tossing them with a pinch of cinnamon and a teaspoon of maple syrup or brown sugar before roasting. For a spicy kick, add a dash of cayenne pepper or chili powder. The possibilities are endless!

Even Roasting is Key

Avoid overcrowding your baking sheet. If you have a large batch of seeds, use two baking sheets or roast them in batches. Giving the seeds space allows the hot air to circulate around each one, ensuring an even, golden crispness without steaming.

Storage Information

Once completely cooled, store your roasted pumpkin seeds in an airtight container at room temperature. They will remain fresh and crunchy for up to a week, making them a perfect grab-and-go snack.

There you have it – a simple, delightful way to make the most of your pumpkin carving endeavors! These roasted pumpkin seeds are not just a snack; they're a tiny celebration of the season, crunchy, flavorful, and incredibly satisfying. Happy autumn snacking!