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Description
Crunchy, savoury, and deeply satisfying, roasted pumpkin seeds make a simple nighttime snack. They’re lightly seasoned, oven-crisped, and naturally rich in minerals—perfect when you want something salty but not heavy before bed.
Ingredients (Serves 2–3)
1 cup pumpkin seeds (raw, shelled or fresh)
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon paprika (optional)
¼ teaspoon garlic powder (optional)
Pinch of black pepper
Instructions
1. Preheat Oven
Set to 180°C (350°F)
2. Prepare Seeds
If using fresh seeds, rinse well and remove pulp
Pat completely dry (very important for crispiness)
3. Season
Toss seeds with olive oil, salt, and spices until evenly coated
4. Roast
Spread in a single layer on a baking tray
Roast 10–15 minutes, stirring once, until golden
5. Cool & Serve
Let cool for a few minutes—they’ll crisp up more as they sit
Notes & Texture Tips
Wet seeds = chewy, not crunchy → dry thoroughly
Smaller seeds roast faster—watch closely near the end
They continue crisping after removing from the oven
Pro Tips
For extra crunch, roast at 170°C a bit longer (low & slow method)
Add a pinch of cayenne for heat
Try cinnamon + a touch of honey for a sweet version
Store in an airtight container to keep crisp
Servings
Makes about 1 cup
Serves 2–3 people
Nutritional Info (Approx. per serving)
Calories: 150–180
Protein: 7–9g
Carbs: 3–5g
Fat: 12–14g
Fiber: 1–2g
Benefits
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