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Crispy Spiced Pumpkin Seeds with Sea Salt – Easy & Best Homemade Recipe

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A simple, addictive snack made from fresh pumpkin seeds roasted with smoked paprika, cumin, garlic, and cayenne, finished with flaky sea salt. Perfect for fall gatherings or a late-night craving.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (from one medium pumpkin)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon sea salt (plus more for finishing)
  • ¼ teaspoon freshly ground black pepper (optional)
  • Zest of ½ lime (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Separate the seeds from the pumpkin guts. Scoop the seeds into a colander and rinse them under cool running water, using your fingers to gently rub off the stringy bits. Don’t stress about getting every last piece—a little pumpkin fiber adds flavor.
  3. Pat the seeds dry. Spread the rinsed seeds on a clean kitchen towel or paper towels and blot them gently to remove excess moisture. Let them air-dry for 5 minutes if you have time.
  4. In a small bowl, combine the dried seeds, olive oil, smoked paprika, cumin, garlic powder, cayenne (if using), and 1 teaspoon of sea salt. Stir until every seed is evenly coated.
  5. Line a rimmed baking sheet with parchment paper or a silicone mat. Spread the seasoned seeds in a single, even layer. Don’t overcrowd—use two sheets if needed.
  6. Roast for 20-25 minutes. Roast for 10 minutes, then remove the pan and stir the seeds with a spatula. Return to the oven and roast for another 10-15 minutes, until golden brown and fragrant. Watch closely in the last 5 minutes.
  7. Transfer the roasted seeds to a cooling rack or a large plate. Sprinkle with an extra pinch of flaky sea salt while they’re still warm. Let them cool completely for at least 10 minutes before serving.

Notes

Don’t skip drying the seeds—wet seeds steam instead of crisp. Watch the oven closely in the last 5 minutes to prevent burning. Let seeds cool completely before storing to maintain crunch. For air fryer: cook at 300°F (150°C) for 10-12 minutes, shaking halfway.

Nutrition

Keywords: pumpkin seeds, roasted pumpkin seeds, spiced pumpkin seeds, crispy pumpkin seeds, fall snack, Halloween snack, Thanksgiving appetizer, healthy snack, gluten-free, vegan

Find it online: https://sunnysavory.com/crispy-spiced-pumpkin-seeds-with-sea-salt-easy-and-best-homemade-recipe/