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Crispy Roasted Garlic Parmesan Pumpkin Seeds

crispy roasted garlic parmesan pumpkin seeds - featured image

Transform pumpkin seeds into a gourmet, savory snack with this easy recipe featuring a crispy coating of parmesan cheese, garlic powder, and a blend of butter and olive oil.

Ingredients

Scale
  • 1 to 1.5 cups fresh pumpkin seeds, cleaned and rinsed
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup freshly grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt, or to taste
  • 1 pinch black pepper, freshly cracked
  • Red pepper flakes, optional for heat

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Pat the cleaned pumpkin seeds dry thoroughly with paper towels or a kitchen towel to remove all moisture.
  3. In a small microwave-safe bowl, melt the butter and olive oil together. Whisk until smooth.
  4. Place the dried seeds in a mixing bowl and pour the butter-oil mixture over them. Toss thoroughly until every seed is evenly coated.
  5. Sprinkle garlic powder, onion powder, salt, pepper, and red pepper flakes over the seeds. Toss again to distribute seasonings evenly.
  6. Line a rimmed baking sheet with parchment paper. Spread the seeds in a single layer without overlapping.
  7. Roast in the preheated oven for 15 minutes, stirring or shaking the pan halfway through to ensure even browning.
  8. Remove the tray from the oven and sprinkle the grated parmesan cheese evenly over the hot seeds.
  9. Return to the oven for 3-5 minutes until the cheese is melted and slightly crisp.
  10. Remove from the oven and let the seeds cool on the pan for at least 10 minutes to crisp up before handling.

Notes

Ensure seeds are completely dry before roasting to prevent sogginess. Use a light hand with the cheese to avoid burning. Seeds can be stored in an airtight container for up to one week or frozen for three months. For a dairy-free version, substitute parmesan with nutritional yeast.

Nutrition

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