Garlic Parmesan Pumpkin Seeds
These gourmet Parmesan Pumpkin Seeds are a wonderful treat that you'll find yourself craving all fall long!
Servings: 16 servings
Calories: 33kcal
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder (or more, to taste)
- kosher salt
- ¼ cup finely grated parmesan cheese
Equipment
Instructions
- Preheat oven to 350°F (175°C).
- Separate seeds from pulp, then place seeds on a large baking sheet. Let dry for at least 30 minutes.
- Drizzle seeds with olive oil, sprinkle with garlic powder, and season generously with salt. Mix well.
- Roast seeds, stirring every five minutes, until they're toasted and crispy (about 20 to 25 minutes).
- Sprinkle seeds with parmesan, then bake for 3 to 5 minutes more, or until the cheese is melted and sticking to the seeds.
- Taste seeds, then add more salt, if desired.
- Let seeds cool on baking sheet, then store in an airtight container until ready to eat. Enjoy!
Notes
For even more flavor, season the seeds with Truffle Salt instead of kosher.
Feel free to use Garlic Salt instead of Garlic Powder. Just make sure to leave out the kosher salt if you do!
One large pie / sugar pumpkin will yield about one cup seeds, although you'll get a lot more from the jack-o'-lantern kind. You can easily size the recipe up (or down) depending on how many seeds you have.
For best results, spread the seeds in a single layer on your baking sheet before roasting. If you have lots of seeds, you may even want to use two sheet pans, so they're not too crowded. And don't forget to stir them as they bake.
Check out the info before this recipe card for more tips, variations, and related recipes!
Nutrition
Calories: 33kcal
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