Homemade pumpkin seeds are a crunchy, wholesome snack you can customize any way you like. Roasting them at home brings out a rich, nutty flavor that store-bought seeds can’t match.
Ingredients:
Seeds from 1 small-to-medium pumpkin
1 teaspoon coconut or avocado oil
1/4 teaspoon smoked paprika
1/4 teaspoon sea salt (or to taste)
Optional: a pinch of cinnamon or a dash of cayenne for flavor variation
Instructions:
Preheat oven to 300°F (150°C).
Scoop the seeds from the pumpkin and rinse thoroughly, removing any stringy pumpkin bits. Pat completely dry.
Spread seeds on a parchment-lined baking sheet. Drizzle with oil and sprinkle with salt, smoked paprika, and any optional spices. Toss lightly to coat evenly.
Roast seeds for 20–25 minutes, stirring gently halfway through, until golden brown and crisp. Adjust timing depending on your oven and desired crunch.
Let the seeds cool before eating or storing in an airtight container.
Try sweet variations by tossing seeds in a little honey and cinnamon before roasting, or go savory with garlic powder and black pepper.
