Toasted pumpkin seeds are so crunchy and are my go-to snack at this time of year. They’re super quick and easy to make and very healthy too. With the leaves falling from the trees, the air is crisp and fresh, pumpkins are everywhere! Halloween has arrived already, so if you’re carving pumpkins, make sure you’re saving the seeds to make this delicious snack.
This recipe could not be easier. Coat the seeds with a few of your favourite seasonings, place in the oven and you’ll have a tasty and healthy snack in no time. Did you know that pumpkin seeds contain protein, magnesium, zinc, vitamin B and vitamin E?
Start by scraping the inside of the pumpkin and separate the seeds from the pulp. Rinse the seeds and lay them on the baking tray and leave to dry a little. Do not dab with a paper towel, they get stuck (I learned this the hard way!) Next, add your seasonings and bake until toasted.
These seeds are a great snack option on a movie night, or for pre-workout fuel. They disappear very quickly in our house, so make sure you make plenty.
- 1 pumpkin with the seeds removed and rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon hot paprika
- 1/2 tablespoon olive oil
- Preheat oven to 190 degrees Celcius
- On a baking tray lay the seeds and coat with the oil and spices.
- Bake until toasted and slightly browned, about 10-15 minutes, tossing halfway through. Watch carefully to avoid burning. Remove from oven, and allow to cool before serving.