Roasted Pumpkin Seeds 2 Ways
Roasted Pumpkin Seeds Two Ways with savory Dilly Sour Cream and Onion or sweet Maple Cinnamon Spice. An easy, crunchy fall snack!
Servings: 4
Calories: 263kcal
Ingredients
- 1 cup raw pumpkin seeds
- 1 teaspoon extra virgin olive oil
- flaky sea salt
Dilly Sour Cream and Onion
- 2 tablespoons dried dill
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried chives
- 2 tablespoons dried parsley
- 1/3 cup Parmesan, finely grated
Maple Cinnamon Spice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup maple syrup
Instructions
- 1. Preheat the oven to 300° F. Line a baking sheet with parchment.2 Rinse and dry the pumpkin seeds well. Toss with olive oil and salt. Roast for 35 to 45 minutes, stirring halfway, until golden and crisp. Season with salt.
Dilly Sour Cream and Onion
- Mix the seasonings together. During the last 5 minutes of roasting, toss the roasted seeds with 2 to 4 tablespoons seasoning.
Maple Cinnamon Spice
- Mix the spices together. During the last 5 minutes of roasting, toss the roasted seeds with 2 tablespoons maple syrup and 1 to 2 teaspoons spice mix. Roast for 5 to 10 minutes, until caramelized.
Nutrition
Calories: 263kcal
