Roasted Pumpkin Seeds are a favorite, especially during the fall season. Whether you decide to make them after scooping the seeds from your jack o'lanterns, or with store-bought pumpkin seeds, these are a crispy, healthy snack that is super tasty and nutty. This is one of the simplest ways to roast pumpkin seeds.
For this recipe, you will need unsalted pumpkin seeds as they are the main ingredient. Fresh chives and freshly grated Parmigiano Reggiano (parmesan cheese) enhance the flavor of the seeds within this snack. You will also need a dry ranch seasoning blend and granulated garlic. Olive oil will be used to coat the seeds before the seasoning is added. Salt is completely optional but you'll definitely want to use a pinch if your ranch seasoning does not have any.
The recipe calls for unsalted store-bought previously dried pumpkin seeds. First, you should grate the parmesan cheese using a grate with smallest openings. Another critical step in the prep-work is to chop up the chives into small slices. You don't want large pieces of cheese for this recipe. Add all dry pumpkin seeds to a large bowl and coat evenly with olive oil. You can use a large spoon or rubber spatula to accomplish this. Then you'll want to combine all of the other ingredients in the bowl along with the seeds and mix thoroughly until they are evenly coated.
The second thing you'll want to do is pre-heat your oven. The roasting time is quick but the seeds roast at a very high temperature. Before cooking, spread the seeds in a single layer on a rimmed baking sheet or cookie sheet lined with parchment paper; make sure the seeds aren't piled on top of each other. You can use a rubber spatula to spread out the seeds. Next, place them into the oven and roast them at the specified time and temperature listed on the recipe card. Once the seeds have finished cooking, they should be golden brown.
How to store roasted pumpkin seeds
You'll want to keep this crunchy snack intact and as close to the original condition as possible. There are a few ways to ensure this happens. First, make sure the roasted seeds have fully reached room temperature. Any steam will cause the seeds to get soggy, and stale and they may even start to rot. Use an airtight container so store these pumpkin seeds. Using a smaller container to store them will cut down on the amount of air that is allowed to flow through the snack, this will maximize the amount of time they will stay fresh. The best way to keep this snack is by storing it in a cool, dry place.
How to make seeds with fresh pumpkins
This is one of those rare pumpkin recipes that you can actually use larger carving pumpkins for. Typically, sugar pumpkins are used for recipes that call for homemade pumpkin puree. However, this is an exception because just the seeds are used. You'll start by cutting your pumpkin open with a very sharp knife and removing all of the pulp, (the guts and seeds).
Separate the raw pumpkin seeds from the stringy bits and thoroughly wash all of the seeds with cold water. Drain and dry them as much as you can before setting the clean seeds on sheets of paper towel or kitchen towel on the counter to rid them of excess water. After 1 hour, collect all of the dry seeds and place them into a bowl. Continue on with the instructions for making the parmesan ranch mixture and roasting directions.
This delicious snack has a variety of substitutions. To start, you can substitute the store-bought previously dried version of pumpkin seeds with fresh ones! This is something I usually do if I'm doing some sort of science experiment with my daughter and happen to cut open a fresh pumpkin.
Use store-bought parmesan cheese in place of fresh Parmigiano Reggiano; this type of substitution can be done using an even ratio. You can purchase the type of cheese that comes in a container that is either grated or shredded
Use dried chives in place of freshly chopped- dried herbs are much more powerful than their fresh counterparts so I would not use a 1:1 ratio. A general rule of thumb when making these types of substitutions is that 1 tablespoon of dried herbs would equal one teaspoon of fresh herbs.
Do your research and a taste test before using a pre-made ranch mixture. Bear in mind that some of the most common brands do contain a lot of sodium so you will not be able to control the amount of salt. On the contrary, some do not have salt at all so a taste test is a must! Just for reference, the type that I used does not have any salt whatsoever.
Variations and Tips
These are the best seeds to make if you're looking for variety and versatility because there are so many different approaches one could take. To make this tasty snack, you could really use a variety of salts, seasonings, and spices. So many different things would bring out the nutty flavor including cinnamon sugar and brown sugar. If you want to stick with the savory theme I would recommend using nutritional yeast, garlic salt or even curry powder as an option. If you're looking for a spicy alternative, try crispy pumpkin seeds with cayenne pepper, chili powder, and black pepper!
**Tip** These seeds do not roast for very long but they do so at a very high temperature so long so pay very close attention to them.**
If you make this recipe please rate and review it on the recipe card below. I would love for you to tag me on Instagram @belovedplate https://www.instagram.com/belovedplate/Print
Easy Roasted Pumpkin Seeds are packed full of parmesan ranch flavor. You can enjoy this crunchy snack by the handful, perfect for Fall!
5 ounces unsalted, dried pumpkin seeds
4 teaspoons ranch seasoning mix
½ cup freshly grated parmesan cheese
4 teaspoons chives
½ teaspoon granulated garlic
- Preheat oven to 425 degrees.
- In a large bowl, add the pumpkin seeds, coat with olive oil evenly before adding chopped chives and the remaining seasonings. Toss to coat evenly. Add parmesan cheese and stir to combine.
- Set out a baking sheet lined with parchment paper, pour the seasoned seeds onto the sheet, and spread into a thin, even layer.
- Bake in the oven for 3-4 minutes. Remove the pan, and quickly toss the seeds with a spatula or other utensil before placing back into the oven. Bake for an additional 3-4 minutes. The seeds should have darkened slightly and should be crispy.
- Cool and enjoy! Store in an airtight container in a cool, dark place.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
- Serving Size: A handful
- Calories: 120
- Sugar: 0.1 g
- Sodium: 98 mg
- Fat: 12.6 g
- Carbohydrates: 0.5 g
- Protein: 1.7 g
- Cholesterol: 33.4 mg
Keywords: roasted pumpkin seeds, pumpkin seeds, savory pumpkin seeds, parmesan ranch pumpkin seeds