Roasted Pumpkin Seeds

• servings: 12 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

¾ cup raw pumpkin seeds

1 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon garlic powder

¼ teaspoon paprika (optional)

⅛ teaspoon black pepper

Directions

Preheat oven to 350°F (177ºC).

Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.

In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.

Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.

Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.

Transfer the roasted pumpkin seeds to a bowl to cool down.

Nutrition

• Serving Size: 8 g
• Calories: 53 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Sodium: 47 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 0.02 g
• Protein: 2 g