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Crispy Roasted Pumpkin Seeds with Smoked Paprika

roasted pumpkin seeds with smoked paprika - featured image

A simple, crunchy snack made from fresh pumpkin seeds roasted with olive oil, smoked paprika, and garlic powder. These seeds are easy to make, nutrient-dense, and perfect for game day or everyday snacking.

Ingredients

Scale
  • 1 to 1.5 cups raw pumpkin seeds (pepitas)
  • 1 to 2 tablespoons olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 to 1 teaspoon salt (kosher or sea salt)
  • Pinch of cayenne pepper (optional)

Instructions

  1. Scoop seeds from the pumpkin and separate them from the fibrous pulp by hand.
  2. Rinse the seeds thoroughly in a colander under cold water, rubbing them to remove remaining slime, then drain well.
  3. Spread the seeds on a clean kitchen towel or paper towels and pat dry. Let them air dry for 15-30 minutes to ensure crispiness.
  4. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper or lightly grease it.
  5. In a large bowl, toss the dried seeds with oil until evenly coated.
  6. Mix smoked paprika, garlic powder, and salt in a small bowl, then sprinkle over the oiled seeds and toss to coat evenly.
  7. Spread the seeds in a single layer on the baking sheet, ensuring they do not overlap.
  8. Roast for 15 minutes, then remove, stir, and rotate the pan. Return to the oven for another 5-10 minutes until golden brown and rattling when shaken.
  9. Remove from the oven and let cool completely on the pan to harden before storing.

Notes

Do not skip the drying step, as wet seeds will steam instead of roast and become chewy. Watch the color closely near the end of cooking to prevent the paprika from burning. Seeds will continue to crisp up as they cool completely. Store in an airtight container at room temperature for up to two weeks.

Nutrition

Keywords: pumpkin seeds, roasted pumpkin seeds, smoked paprika, healthy snack, gluten-free snack, vegan snack, pepitas, game day snack, easy recipe