Garlic Pumpkin Seeds
These delicious Garlic Roasted Pumpkin Seeds are the perfect fall snack!
Servings: 16 servings
Calories: 26kcal
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder (or more, to taste)
- kosher salt
Equipment
- Baking Sheet
Instructions
- Preheat oven to 350°F (175°C).
- Remove pulp from pumpkin seeds, 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).
- 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
Feel free to use Garlic Salt instead of Garlic Powder. Just make sure to leave out the kosher salt if you do!
A large pie / sugar pumpkin will yield about one cup seeds, although you'll get a lot more from the jack-o'-lantern kind. Depending on how many seeds you have, size the recipe up (or down).
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.
While the seeds bake, don't forget to stir them every five minutes. This will help them cook evenly, ensuring that every seed get crunchy.
Make sure to read the info before this recipe card for more tips, variations, and related recipes!