Description
Crispy roasted pumpkin seeds tossed in a homemade ranch seasoning blend make for a crave-worthy, protein-packed fall snack. This easy recipe is budget-friendly, kid-approved, and perfect for sharing or solo munching.
Ingredients
Scale
- 1 cup raw, cleaned pumpkin seeds (about 130g)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried chives (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon smoked paprika
- Optional: 2 tablespoons grated Parmesan cheese (added after baking)
- Optional: pinch cayenne pepper
Instructions
- Clean the pumpkin seeds: If using seeds from a pumpkin, rinse in a fine mesh strainer under cold water, rubbing gently to remove pulp. Pat dry thoroughly on a clean towel (about 10 minutes).
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, toss dried pumpkin seeds with olive oil. Add garlic powder, onion powder, dried dill, dried parsley, dried chives (if using), salt, black pepper, and any optional spices. Mix until seeds are evenly coated.
- Spread seeds in a single layer on the prepared baking sheet. Don’t overcrowd; use two pans if needed.
- Bake for 10 minutes, then stir seeds with a spatula to flip. Return to oven and bake another 10–15 minutes. At 25 minutes, check for doneness: seeds should be golden and crisp. Bake up to 35 minutes total if needed, watching closely to avoid burning.
- Remove from oven and let cool on the pan for 5 minutes. If desired, sprinkle with grated Parmesan while seeds are still warm. Taste and adjust salt if needed.
- Transfer cooled seeds to a bowl for serving or store in an airtight container. Seeds will stay crunchy for days.
Notes
Dry seeds thoroughly before roasting for maximum crunch. Flip seeds halfway through baking for even crispiness. Customize the ranch blend to taste—double garlic or dill for bolder flavor, or add cayenne for heat. For dairy-free, skip Parmesan or use nutritional yeast. Store cooled seeds in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 25-35 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: About 1/4 cup (32g) per serving
- Calories: 170
- Sodium: 300
- Fat: 13
- Saturated Fat: 2
- Carbohydrates: 5
- Fiber: 2
- Protein: 8
Keywords: pumpkin seeds, ranch seasoning, roasted seeds, fall snack, healthy snack, gluten-free, kid-friendly, easy recipe