Easy Crispy Roasted Garlic Parmesan Pumpkin Seeds
These crispy roasted garlic Parmesan pumpkin seeds are a savory, addictive snack made with simple ingredients. Boiled then roasted low and slow, they shatter when you bite into them and are perfect for snacking, salads, or soups.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 ½ cups fresh pumpkin seeds
- 4 cups water
- 1 tablespoon salt (for boiling)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ cup finely grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 300°F (150°C).
- Rinse pumpkin seeds in a colander under cool water, removing stringy pulp.
- In a medium saucepan, bring 4 cups water and 1 tablespoon salt to a rolling boil. Add seeds and boil for exactly 10 minutes.
- Drain seeds in a colander, then spread on a clean kitchen towel or paper towels. Pat dry and let air dry for 5 minutes.
- In a medium bowl, combine melted butter, garlic powder, smoked paprika, and black pepper. Add dried seeds and toss to coat. Sprinkle in Parmesan and toss again.
- Spread seeds in a single layer on a parchment-lined rimmed baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until golden brown and fragrant.
- Let cool completely on the baking sheet (at least 15-20 minutes) before serving.
Notes
Boiling the seeds is essential for crispiness. Dry seeds thoroughly before roasting to avoid steaming. Watch closely in the last 5 minutes as Parmesan burns easily. Store in an airtight container at room temperature for up to a week. Re-crisp in a 300°F oven for 5 minutes if needed.
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 1
- Sodium: 220
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 5
- Fiber: 2
- Protein: 8
Keywords: pumpkin seeds, roasted pumpkin seeds, garlic parmesan pumpkin seeds, crispy pumpkin seeds, healthy snack, fall snack