With this easy guide on how to roast pumpkin seeds you will never throw them away again. Covered in smoked paprika and touch of cayenne pepper these are extremely moreish & perfect for healthy snacking. You won't be able to stop crunching.
Course Snack
Cuisine American, British, International
Keyword how to roast pumpkin seeds, pumpkin seeds seasoning, roasted pumpkin seeds
Wash pumpkin seeds in a bowl of cold water, the bits of pumpkin innards will separate from the seeds and sink to the bottom of the bowl.
Take pumpkin seeds out with the slotted spoon and dry on the tea towel. Pumpkin seeds will stick a bit but simply pat them dry and scrape them off onto prepared non-stick baking tray.
Pour olive oil over the seeds and sprinkle both spices. Mix well with your hands until all the seeds are covered.
Bake in the preheated oven at 180C/350F/Gas Mark 4 for approx 30 minutes. Every 10 minutes take the baking tray out and move seeds around with spatula to ensure they roast evenly.
Once roasted season with sea salt and adjust amount of smoked paprika and cayenne pepper to your liking.
Enjoy!
Notes
Nutritional information is approximate, per 30g/1oz serving and should be treated as a rough guideline only.