Roasted pumpkin seeds tossed with smoked paprika, garlic, and Parmesan for a crisp savory snack.
SBy sofs
Servings
4
2 cup Raw pumpkin seeds (pepitas or cleaned whole seeds)
1.5 tbsp Olive oil
1.5 tsp Smoked paprika
1 tsp Garlic powder
0.5 tsp Fine sea salt
0.25 tsp Freshly ground black pepper
0.125 tsp Cayenne pepper
0.5 cup Parmesan cheese, finely grated
1 tsp Lemon juice
Calories
405 kcal
Protein
16g
Carbs
40g
Fat
22g
Fiber
13g
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Sarah M. · Melbourne, AU
Prep
1. Preheat the oven to 325°F (160°C) and line a rimmed baking sheet with parchment paper. Pat the pumpkin seeds very dry with a clean towel so they roast crisp rather than steam.
2. In a bowl, toss the pumpkin seeds with the olive oil, smoked paprika, garlic powder, fine sea salt, black pepper and cayenne pepper until evenly coated.
2 cup Raw pumpkin seeds (pepitas or cleaned whole seeds),
1.5 tbsp Olive oil,
1.5 tsp Smoked paprika,
1 tsp Garlic powder,
0.5 tsp Fine sea salt,
0.2 tsp Freshly ground black pepper,
0.1 tsp Cayenne pepper
Roast
3. Spread the seeds in a single layer on the baking sheet. Roast for 15 to 20 minutes, stirring once halfway through, until golden, fragrant and crackling. Pepitas brown quickly, so watch them closely in the last 5 minutes.
4. Remove the sheet from the oven and immediately sprinkle the Parmesan cheese over the hot seeds. Toss on the pan so the cheese melts slightly and clings, then return to the oven for 2 minutes to crisp the cheese.
0.5 cup Parmesan cheese, finely grated
Finish
5. Remove from the oven, drizzle with the lemon juice and toss to combine. Let cool on the pan for 10 minutes so the seeds and cheese crisp up fully, then serve or store in an airtight container for up to 5 days.
1 tsp Lemon juice
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