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Herbed Garlic Roasted Pumpkin Seeds - Crunchy, Dairy-Free Snack

These Herbed Garlic Roasted Pumpkin Seeds transform autumn's overlooked treasure into an irresistible, nutritious snack. With simple ingredients and straightforward techniques, anyone can create this crunchy, dairy-free treat that rivals expensive store-bought alternatives.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4-6 servings servings
Course: Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh pumpkin seeds
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder

Method
 

  1. Cut open your pumpkin and scoop out all seeds using a large spoon or ice cream scoop. Place seeds in a large bowl filled with cold water. Remove all pulp and orange flesh by rubbing seeds between your hands underwater.
  2. Rinse seeds thoroughly under running water until completely clean. Pat seeds completely dry using paper towels or clean kitchen towels.
  3. Preheat your oven to 300°F (150°C). In a large mixing bowl, combine olive oil, minced garlic, sea salt, chopped rosemary, thyme leaves, smoked paprika, black pepper, and garlic powder. Whisk together until fragrant and well-combined.
  4. Add the dried pumpkin seeds to the herb mixture. Toss thoroughly, ensuring every seed is evenly coated with the aromatic blend.
  5. Spread seasoned seeds in a single layer on a large baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring every 10 minutes to ensure even browning.
  6. Remove from oven and let cool on the baking sheet for 10 minutes. Taste and adjust seasoning with additional salt or herbs if desired.

Notes

Store completely cooled Garlic Roasted Pumpkin Seeds in airtight containers at room temperature for up to one week. For longer storage, freeze in portion-sized bags for up to three months.