This year, I set off on a rigorous round of recipe testing to finally find a recipe for roasted pumpkin seeds to call my own. I tried low and slow versus a quick roast, wet versus dry, and all kinds of spice combinations. What I came up with was a recipe for seriously flavorful, lightly spiced, totally crunchy roasted pumpkin seeds. Let the kids have the candy — I’ll take the pumpkin seeds!
I found that the most flavorful and least fibrous pumpkin seeds came from a low and slow method, which I’ve detailed below.
Chili Soy Roasted Pumpkin Seed Recipe
2 cups pumpkin seeds, rinsed and patted dry
3 tablespoons soy sauce
2 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon Hungarian paprika
1 teaspoon sea
1 teaspoon ground black pepper
Preheat oven to 250 degrees F.
Spread the seeds out on a rimmed baking sheet. Whisk together the soy sauce, olive oil, spices, and salt, and drizzle onto the seeds. Give everything a quick stir.
Pop the baking sheet into the oven, and bake for 55 – 65 minutes. Every 20 minutes or so, give the baking sheet a good shake. Once out of the oven, seeds will crisp as they cool. Keep leftovers in a sealed container for up to one day, and toast just before serving.
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