Spiced Pumpkin Seeds with Paprika and Cumin
Crispy, aromatic pumpkin seeds perfect for making after carving a pumpkin. Paprika adds color, while cumin brings warmth to the flavor.
- Time
- 20 min
- Serving
- 249 kcal
- Ingredients
- ≈ $0.70
- Protein
- 9 g
Ingredients
- 1 Pumpkin seedspack 150 g ≈ $3.00 35 g
- 2 Olive oil 5 ml
- 3 Paprika 2 g
- 4 Cumin 1 g
- 5 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse seeds to remove fibers, then pat dry with a towel.
Toss seeds with oil, paprika, cumin, and salt.
Spread in a single layer on a parchment-lined baking sheet.
Bake at 350°F (180°C) for 15 minutes, stirring halfway, until dry and crisp with a light golden tint.
Cool for 5 minutes to enhance crispiness.
Tips
- Why it works
- Dry the seeds completely so the oil coats them evenly and doesn't run off during baking. Wet seeds won't roast through and will be greasy.
- Substitutions
- Replace the olive oil with 5 ml of sunflower oil. Or replace the cumin with 0.5 tsp of caraway for a sharper flavor.
- Common mistakes
- If the seeds aren't crunchy and turn soft, you left them in the oven too long or didn't stir them halfway. Check the color: they should be light golden.
- Storing and reheating
- Keep in a tightly closed jar for 3 days. Let them cool before storing. Don't freeze, they lose their crunch.
- Serve with
- Serve with hot tea or beer instead of nuts on a festive table.
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