Snack · 20 min · american

Roasted Pumpkin Seeds

If you like raw pumpkin seeds, you’ll love this American snack — 20 minutes from craving to table. It is weeknight cooking that still hits your targets — 20 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1/2 cup Raw pumpkin seeds
• 1 tsp Olive oil
• 1/2 tsp Smoked paprika
• 1/2 tsp Sea salt

Steps

1. Heat the oven to 325°F (165°C) and line a sheet pan with parchment paper.
2. Pat the raw pumpkin seeds completely dry with a towel — damp seeds steam instead of crisping.
3. Toss the seeds in a bowl with the olive oil, smoked paprika, and sea salt until every seed is lightly coated.
4. Spread them in a single layer on the pan with space between them; crowding makes them steam.
5. Roast 15 to 17 minutes, shaking the pan once halfway through, until the seeds are golden and sound crisp when stirred.
6. Cool completely on the pan — they keep crisping as they sit, so judge the texture only after cooling.
7. Store in a sealed jar at room temperature for up to a week.

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