Description
Crispy and flavorful roasted pumpkin seeds coated with olive oil and Everything But The Bagel seasoning, perfect for a healthy snack or salad topping. This recipe uses a stovetop boiling method followed by oven roasting to achieve extra crispiness and a delicious crunch.
Ingredients
Scale
Seeds Preparation
- 1 large pumpkin (about 1 1/2 cups / approximately 225 g of seeds), raw, hulled
- 2 cups (480 ml) water
- 2 tablespoons (30 g) salt
Seasoning
- 2 tablespoons (30 ml) olive oil, extra virgin, good quality
- 2 tablespoons (18 g) Everything But The Bagel seasoning (blend of garlic, onion, sesame seeds, poppy seeds)
Instructions
- Prepare the seeds: Cut the top off a large pumpkin with a sharp kitchen knife or serrated pumpkin carving knife. Scoop out about 1 1/2 cups of raw, hulled pumpkin seeds, ensuring to leave as much pumpkin pulp behind as possible. Rinse the seeds thoroughly in a colander under cold running water, removing any leftover pulp and fibrous strands for cleaner seeds.
- Boil seeds for crispiness: Place the rinsed seeds into a saucepan along with 2 cups (480 ml) of water and 2 tablespoons (30 g) of salt. Bring to a boil over medium heat, then reduce to a simmer and cook for 10 minutes. This boiling step helps the seeds retain moisture inside, which is key to achieving extra crispiness after roasting.
- Drain the seeds: Drain the simmered seeds thoroughly in a colander, gently shaking to remove excess water. Proper drainage is crucial so that the olive oil and seasoning coat the seeds effectively without making them soggy.
- Season the seeds: Transfer the well-drained seeds to a bowl. Add 2 tablespoons (30 ml) of extra virgin olive oil and 2 tablespoons (18 g) of Everything But The Bagel seasoning. Stir well with a spatula, evenly coating all the seeds to ensure full flavor coverage.
- Arrange for roasting: Spread the seasoned pumpkin seeds in a single, even layer on a large rimmed baking sheet. Even spreading prevents steaming and facilitates proper roasting for a golden color and crunchy texture.
- Roast the seeds: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes. Stir the seeds every 5 minutes using a spatula to ensure they roast evenly without burning. The seeds are done when they turn golden and crunchy.
- Cool and store: Remove the baking sheet from the oven and allow the seeds to cool completely. Cooling completes the crisping process. Once cooled, store the pumpkin seeds in an airtight container to keep them fresh and crunchy for snacking or garnishing.
Notes
- Make sure to thoroughly rinse the pumpkin seeds to remove all pulp for better roasting results.
- Boiling the seeds before roasting is essential for extra crispiness; do not skip this step.
- Stir the seeds during roasting regularly to prevent burning and ensure even cooking.
- Store cooled seeds in an airtight container at room temperature to maintain crunch.
- You can adjust the amount of Everything But The Bagel seasoning based on your taste preference.
