Description
Crispy, flavorful Italian Style Pumpkin Seeds roasted to golden perfection with a blend of Italian herbs, garlic, paprika, and a touch of cayenne for a subtle heat. This easy-to-make snack is perfect for using fresh pumpkin seeds after cleaning and boiling them, then roasting in the oven until crunchy and delicious.
Ingredients
Scale
Pumpkin Seeds
- Seeds from 1 whole fresh pumpkin, fresh and raw
Seasoning & Coating
- Olive oil, enough to coat seeds (approx. 2 tablespoons)
- 1 tablespoon (7g) Italian seasoning, dried
- 1 teaspoon (3g) granulated garlic powder
- 1 teaspoon (2g) paprika
- Sea salt or kosher salt, to taste
- White pepper or black pepper, to taste
- Dash of cayenne pepper (optional)
Instructions
- Scoop Pumpkin Seeds: Carefully remove the seeds from the fresh pumpkin using a spoon, separating them from the stringy pulp.
- Clean the Seeds: Rinse the seeds thoroughly under cold running water, removing all pumpkin flesh until the seeds are clean.
- Boil the Seeds: Place the cleaned seeds in a pot of boiling water and cook for about 10 minutes to soften the shells and prepare them for roasting.
- Preheat the Oven: While the seeds boil, preheat your oven to 300°F (150°C) to ensure an even and slow roast for a crisp finish.
- Drain and Season: Drain the boiled seeds well and toss them in a bowl with enough olive oil to coat. Add Italian seasoning, granulated garlic powder, paprika, salt, pepper, and cayenne pepper if using. Mix well to evenly distribute the spices.
- Spread on Baking Sheet: Arrange the seasoned seeds in a single layer on a baking sheet lined with parchment paper or lightly greased for easy removal.
- Roast Until Golden: Bake in the preheated oven for about 25-30 minutes, stirring occasionally to ensure even roasting. The seeds are done when they turn golden brown and crispy.
- Cool and Store: Remove the baking sheet from the oven and let the seeds cool completely. Store in an airtight container to keep them fresh and crunchy.
Notes
- Boiling the seeds before roasting helps soften the shells and shortens the roasting time.
- Adjust the cayenne pepper amount or omit it entirely for a milder flavor.
- Use fresh pumpkin seeds for the best taste and texture rather than dried or pre-packaged ones.
- Make sure to spread seeds in a single layer to allow even roasting and crispiness.
- Store leftover seeds in an airtight container at room temperature for up to two weeks.
