Roasted spicy pumpkin seeds. Spicy roasted pumpkin seeds are seasoned with olive oil, smoked paprika, garlic, and cayenne. My kids get so excited every Baked pumpkin seeds are so good! It's not just the kids who like them - I enjoy them too. Roasted spicy pumpkin seeds

You can have Roasted spicy pumpkin seeds using 5 ingredients and 2 steps. Here is how you cook it.

Ingredients of Roasted spicy pumpkin seeds
  1. It’s 2 cup of pumpkin seeds.
  2. It’s 2 cup of water.
  3. It’s 1/2 tbsp of salt ( optional ).
  4. Prepare 1/2 tbsp of dried pepper flakes or whatever spice you like.
  5. Prepare 1/2 tbsp of evvo or spray ( you can use less if you prefer ).

Try it in this spicy roasted pumpkin seeds recipe. How to Make Roasted Pumpkin Seeds. Have you ever tried making a homemade pumpkin seeds recipe? Not only do they taste great, but pumpkin seeds have been used for centuries for their anti-parasitic effects.

Roasted spicy pumpkin seeds step by step

  1. get seeds from pumpkin. clean good. take a bowl of cold water and soak the seeds with the salt and pepper flakes. this takes time to do. let soak for half hour, then microwave for one minute stir and repeat this process twice. so let sit then microwave one min. let soak over night..

  2. preheat oven 325. get a baking sheet and line with foil. drain the seeds and spread on baking sheet. sprinkle the evvo over the seeds ( add extra flavor but sprinkling the same seasonings the you used to soak the seeds with. mix the seeds so everything is evenly coated. spread the seeds out and bake for 25-30 mins. stir half way through cooking..

Instead of throwing out the pumpkin seeds after a pumpkin carving session, try roasting them as a delicious snack instead! You can add any sort of seasonings you desire, turning your pumpkin seeds into a spicy, sweet, or simply flavorful treat. Save the seeds from your pumpkins this year and make roasted pumpkin seeds for a healthy, crunchy snack. Pumpkin seeds are composed of two parts; the cream-colored shell and the kernel or pepita which is olive green in color. Both are edible, so you can't go wrong roasting the whole.