Print

Best Easy Crunchy Roasted Garlic Parmesan Pumpkin Seeds

crunchy roasted garlic parmesan pumpkin seeds - featured image
Print Recipe

These Crunchy Roasted Garlic Parmesan Pumpkin Seeds are salty, cheesy, garlicky, and so satisfyingly crispy that you’ll eat them by the handful. Perfect for fall snacking, game days, or as a crunchy salad topper.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (or raw pepitas)
  • 2 cups water
  • 1 teaspoon salt (for boiling, plus more for seasoning)
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoons garlic powder
  • ⅓ cup freshly grated Parmesan cheese
  • Pinch of black pepper (optional)
  • Dash of smoked paprika (optional)
  • Pinch of cayenne pepper (optional)
  • ¼ teaspoon onion powder (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Separate the seeds from the pumpkin guts. Place the seeds in a large colander and rinse them under cold water, using your fingers to break up any clumps of pulp. Pick out any large pieces of stringy pumpkin flesh.
  3. Fill a medium saucepan with 2 cups of water and add 1 teaspoon of salt. Bring it to a rolling boil, then add the cleaned pumpkin seeds. Boil for exactly 10 minutes.
  4. Drain the seeds in a colander and shake off excess water. Spread them out on a clean kitchen towel or a double layer of paper towels. Pat them very dry and let them sit for 5 minutes to air-dry completely.
  5. Transfer the dried seeds to a medium mixing bowl. Drizzle with 2 tablespoons of olive oil and toss to coat evenly. Add 1 ½ teaspoons of garlic powder, ⅓ cup of freshly grated Parmesan cheese, and a pinch of salt. Toss everything together until every seed is coated.
  6. Pour the seasoned seeds onto your prepared baking sheet. Use a spatula to spread them into an even, single layer.
  7. Roast for 20-22 minutes, stirring halfway. After 10 minutes, pull the sheet out and stir the seeds, scraping up any cheese that’s stuck to the parchment. Return to the oven and roast for another 10-12 minutes until golden brown and crispy.
  8. Let the seeds cool completely on the baking sheet for at least 15 minutes before eating.

Notes

Boiling the seeds is essential for crunch. Dry them thoroughly before roasting to avoid steaming. Let them cool completely for maximum crispiness. Store in an airtight container at room temperature for up to two weeks. For a vegan version, substitute Parmesan with nutritional yeast and tahini.

Nutrition

Keywords: pumpkin seeds, roasted pumpkin seeds, garlic parmesan pumpkin seeds, crunchy pumpkin seeds, fall snack, healthy snack, game day snack

Find it online: https://noshbelle.com/best-easy-crunchy-roasted-garlic-parmesan-pumpkin-seeds/