Best 3 Crispy Roasted Pumpkin Seeds Recipes
Craving a delectable and nutritious snack? Crispy roasted pumpkin seeds are a culinary delight that offers both satisfaction and nourishment. Whether you're seeking a quick nibble, a crunchy salad topping, or an elegant garnish, these versatile seeds can elevate any dish with their delightful texture and nutty flavor. Join us on a culinary journey as we explore the art of roasting pumpkin seeds to golden perfection, uncovering tips, tricks, and delectable variations to satisfy every palate. Get ready to transform these humble seeds into a crispy, savory treat that will leave you wanting more.
Here are our top 3 tried and tested recipes!
ROASTED PUMPKIN SEEDS
Here is an easy recipe for roasting fresh pumpkin seeds.
Provided by Rosemary
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg
CRISPY, CRUNCHY PUMPKIN SEEDS
I made this recipe up the other day when baking my pie pumpkin up, and it's fantastic. The seeds have the perfect crunch, and are full of flavor. A yummy, easy snack. Definitely double and triple this recipe and enjoy with a group! Delicious.
Provided by Leanna the Squirrel
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 2h55m
Yield 8
Number Of Ingredients 5
Steps:
- Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
- Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
- Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 8.9 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 909.4 mg
PERFECT CRISPY TOASTED PUMPKIN SEEDS
If pumpkin seeds are properly toasted they are wonderfully crunchy to eat, boiling the seeds in the stated amounts of water will create the best crunchy pumpkin seeds --- you will use 2 cups water to every 1/2 cup seeds and about 2 teaspoons of salt to every 2 cups water --- yield is only estimated it will depend on how much seeds you get from one medium pumpkin.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 40m
Yield 3 cups seeds
Number Of Ingredients 4
Steps:
- Set oven to 400 degrees.
- Set oven rack to middle position.
- Cut open the pumpkin.
- Use a strong metal spoon to scoop out the insides of the pumpkin.
- Separate the seeds from the stringy core.
- Rinse the seeds under cold water.
- In a small saucepan add in the seeds to the water and salt (the amount of water and salt you will need is listed in the heading) bring to a boil and let simmer for 10 minutes (set timer to for this, and start timer when water is at a full boil).
- Remove from heat and drain well.
- Place on a paper towel and pat the seeds fairly dry (they do not have to be completely dry!).
- Brush about 1 tablespoon olive oil in the bottom of a cookie/baking sheet.
- Spread out the seeds onto the cookie/baking sheet in one layer.
- Bake for about 20 minutes or until the seeds begin to brown.
- When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.
- Sprinkle with salt if desired.
- Either crack open to remove the inner seed or eat whole.
Nutrition Facts : Calories 39.8, Fat 4.5, SaturatedFat 0.6, Sodium 0.1
Tips:
- Choose the right pumpkin: Look for small, sugar pumpkins or pie pumpkins. These varieties have the best flavor and texture for roasting.
- Clean the pumpkin seeds thoroughly: Rinse the seeds in a colander under running water. Use your hands to remove any remaining pulp or fibers.
- Season the seeds well: Use a combination of salt, pepper, and your favorite spices. Garlic powder, paprika, and chili powder are all good options.
- Roast the seeds at a high temperature: This will help them to crisp up and get nice and toasty.
- Don't overcrowd the baking sheet: Spread the seeds out in a single layer so that they have enough room to roast evenly.
- Roast the seeds until they are golden brown: This usually takes about 15-20 minutes, but keep an eye on them so that they don't burn.
- Let the seeds cool before storing them: This will help them to crisp up even more.
Conclusion:
Roasted pumpkin seeds are a delicious and healthy snack that can be enjoyed on their own or added to salads, soups, and yogurt. They are a great way to use up leftover pumpkin seeds from Halloween or Thanksgiving. With just a few simple ingredients and a little bit of time, you can make your own delicious roasted pumpkin seeds at home.
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