Roasted Pumpkin Seeds Seasoned with Salt
Revamped Recipe:
Take your pumpkin seed game to the next level by whipping up this scrumptious, oil-roasted treat enriched with seasoned salt! Here's the low-down on this delectable dish:
Ingredients:
- 2 cups raw pumpkin seeds (get 'em fresh, or go for store-bought)
- 2 teaspoons vegetable oil (your trusty kitchen companion)
- 1 tablespoon seasoned salt (stock up on this or craft your own mix of salt, garlic powder, onion powder, and a dash of paprika)
Fancy things up by adding optional spices, like a pinch of sea salt, black pepper, or a hint of cayenne pepper!
The Scoop:
- Prep the Seeds:
- Fresh pumpkin seeds? Simply rinse them of pulp, pat 'em dry, and let 'em air-dry for extra crispiness. Store-bought? Luckily, you can skip this step!
- Preheat the Oven:
- Set your oven to 375°F (190°C).
- Flavor Up the Seeds:
- Combine the seeds with oil, then sprinkle on the seasoned salt for a tasty coat. Don't be shy with the extra spices!
- Roast the Seeds:
- Ready your baking sheet, lined with parchment paper, and arrange the seeds for roasting.
- Roast those bad boys for 10-15 minutes, or until they're golden brown, giving them a stir every few minutes to ensure even browning.
- Dish 'Em Up:
- Once they're golden and crispy, take 'em out of the oven and let 'em cool. Toss 'em in an airtight container for up to 10 days of tasty storage!
This foolproof pumpkin seed recipe sets the stage for an amazing snack, but don't be afraid to get creative with your seasonings! Enjoy!
- For a more diverse range of flavors, experiment with additional spices such as sea salt, black pepper, or a dash of cayenne pepper in the recipes.
- The uncategorized nutritional information for this oil-roasted pumpkin seed recipe can be found elsewhere for those interested in further exploration.
- Be cautious when adjusting the temperature setting during the roasting process to ensure the seeds are cooked evenly and do not burn.
- This delectable uncategorized recipe for pumpkin seeds, enriched with seasoned salt, oil, and optional spices, was originally credited to an unknown source.
