Roasted Pumpkin Seeds

Two Ways.

Ingredients · Servings 4

1 cup raw pumpkin seeds
1 teaspoon extra virgin olive oil
flaky sea salt
2 tablespoons dried dill
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried chives
2 tablespoons dried parsley
1/3 cup Parmesan, (finely grated)
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup maple syrup

Method · 1 h

1. Preheat the oven to 300° F. Line a baking sheet with parchment.2 Rinse and dry the pumpkin seeds well. Toss with olive oil and salt. Roast for 35 to 45 minutes, stirring halfway, until golden and crisp. Season with salt.
Mix the seasonings together. During the last 5 minutes of roasting, toss the roasted seeds with 2 to 4 tablespoons seasoning.
Mix the spices together. During the last 5 minutes of roasting, toss the roasted seeds with 2 tablespoons maple syrup and 1 to 2 teaspoons spice mix. Roast for 5 to 10 minutes, until caramelized.

Roasted Pumpkin Seeds Two Ways. The easiest fall snack and the best way to use every last seed from your pumpkins. I’m sharing two of my favorite flavors, Dilly Sour Cream and Onion and sweet Maple Cinnamon Spice.

The seeds are roasted until golden and crunchy, then tossed with whichever seasoning you’re craving. Go savory with lots of dill, garlic, Parmesan, and sea salt, or sweet with maple, cinnamon, and warm fall spices. So simple, so delicious, and such a fun snack to have around all autumn long.

Packing

Once the pumpkin seeds are completely cool, spoon them into small parchment or kraft paper bags and fold the tops to seal. Add a simple label with the flavor. They’re such a cute little fall snack to set out for guests, send home after dinner, or package up as an easy homemade gift.