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Roasted Pumpkin Seeds

roasted pumpkins seeds on parchment seasoned with salt, garlic powder, onion powder, paprika, mustard powder and pepper
  • Serves:  6
  • Prep Time:  5 min
  • Cook Time:  22 min

Ingredients

  • 5 teaspoons sea salt
  • 1 ½ cups pumpkin seeds, scooped from a 3 pound pumpkin
  • 2 teaspoons vegetable oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon mustard powder
  • ¼ teaspoon freshly cracked black pepper

Method

  1. Preheat the oven to 350°F with a rack in the center position. Line a rimmed baking sheet with parchment paper.
  2. Fill a medium saucepan with 6 cups of water and season it with 4 teaspoons of the salt. Set over high heat and bring to a boil.
  3. Meanwhile, wash the pumpkin seeds in a colander to remove the pulp and pumpkin fibers. Place the seeds in the boiling water, reduce the heat to medium-high and boil for 5 minutes. Drain.
  4. Place the seeds onto a clean dish towel and pat dry. In a medium bowl combine the pumpkin seeds, remaining 1 teaspoon salt, oil, garlic powder, onion powder, paprika, mustard powder, and pepper. Toss until evenly coated. Spread the seeds out on the prepared parchment paper. 
  5. Bake in the oven, stirring every 5 minutes for even toasting, until lightly browned, about 18 to 22 minutes, depending on how large the seeds are. 
  6. Transfer the roasted pumpkin seeds to a bowl. Cool before eating.