Easy Roasted Pepitas
It's so easy to make these easy Roasted Pepitas in just minutes with just five simple ingredients! They're the perfect crunchy topper for salads, soups, and much more!
Yield: 8
Calories:
Materials
- ½ cup pumpkin seeds shell removed, 70g, also called pepitas
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Preheat a skillet to low-medium heat. Add pumpkin seeds and a drizzle of oil (oil is optional here, not required, but does help the spices stick better). Toast the pumpkin seeds, stirring frequently to prevent burning. Toast for a few minutes, just until you start to see some color develop, about 3-5 minutes.
- Sprinkle all of the spices over the pumpkin seeds and stir well. Toast another 30-60 seconds to infuse the flavors but not long enough for the spices to burn.
- Remove from heat. Sprinkle these toasted pumpkin seeds over your favorite fall soups and salads, or use as a topping for hummus or other seasonal dips. Once cool, store in an airtight container in the fridge or at room temperature for 1-2 weeks.
Notes
- Store: Place your toasted pumpkin seeds in an airtight container in the fridge or at room temperature for 1-2 weeks.
- Don't burn: Be sure to keep a close eye on your pumpkin seeds as they toast. They can burn quite easily and quickly. Keep the heat low and stir frequently.