Roasted Pumpkin Seeds Recipe
Take roasted spiced pumpkin seeds to the next level with store-bought za’atar, berbere, or shichimi togarashi seasonings!
Ingredients
- 1 cup dry untoasted pumpkin seeds hulled
- 2 teaspoons olive oil plus more for baking sheet
- 1 to 2 teaspoons spice blend of your choice
- Sea salt to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and slick it with olive oil or spray with cooking spray.
- In a bowl, toss together the pumpkin seeds, olive oil, and spice blend. Don’t be afraid to use a lot of spice! It will mellow out in the oven.
- Spread the seeds evenly on the baking sheet and roast for 20 minutes, until golden and fragrant. Immediately remove the pumpkin seeds and parchment off the hot baking sheet (to prevent burning. Sprinkle generously with salt and let cool before storing.
Notes
Adjust extra salt based on the existing salt content in your chosen spice mix.
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