Ranch Pumpkin Seeds
Treat yourself to these delicious Ranch Pumpkin Seeds this fall!
Servings: 16 servings
Calories: 26kcal
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon extra virgin olive oil
- 1 (0.4-ounce) packet dry ranch salad dressing mix (such as Hidden Valley Ranch)
- kosher salt
Equipment
Instructions
- Preheat oven to 350°F (175°C).
- Separate pumpkin seeds and pulp, then transfer seeds to a baking sheet. Let dry for 30 minutes.
- Drizzle seeds with olive oil, then mix well.
- Bake seeds, stirring every five minutes, until toasted and crisp (about 20 to 25 minutes).
- Transfer seeds to a bowl, then mix with Ranch dressing mix. Season with salt to taste.
- Let seeds cool, then store any leftovers in an airtight container. Enjoy!
Notes
One medium pie / sugar pumpkin will yield about one cup seeds, however you'll get a lot more from a jack-o'-lantern style pumpkin. Size the recipe up (or down), depending on how many seeds you have.
For best results, spread the seeds in a single layer with a little space between them before roasting. Use two sheet pans instead of one, if you have lots of seeds.
Make sure to stir the seeds every five minutes as they bake. This helps them cook evenly, so every seed get crispy.
Nutrition
Serving: 1tablespoon | Calories: 26kcal
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