Roasted Pumpkin Seeds

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Roasted Pumpkin Seeds

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Ingredients

Adjust Servings:
2 cups raw pumpkin seeds 1-2 pumpkins worth
1 tsp Golden Ghee olive oil works too
1 tsp garlic salt
1 tsp coconut aminos
1/2 tsp paprika
1/4 tsp ground cumin

Nutritional information

6g
Net Carbs
305
Calories
25g
Fat
9g
Carbs
12g
Protein
3g
Fiber
  • 1 hour 5 minutes
  • Serves 8
  • Easy

Ingredients

Directions

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Since cheese plates are best during cold-weather holidays, I love making roasted pumpkin seeds for them with my leftover pumpkin guts from Halloween. This recipe is a nice savory mix of salty and savory. You can easily double and triple this recipe for more seeds, but you may want to bake separately because they may not dry or cook as evenly if your oven is too full of sheet pans.

Not only are pumpkin seeds perfect for cheese plates, but they’re a great grab and go snack. If you’re looking for another great make-ahead snack recipe try my Crunchy Cinnamon Granola.

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Steps

1
Done

Preheat oven to 300 degrees.

2
Done

In a bowl, combine pumpkin seeds, ghee, garlic salt, coconut aminos, paprika, and cumin.

3
Done

On a large sheet pan, spread out your pumpkin seeds in a single layer, and toss with ghee or oil of your choice.

4
Done

Bake for one hour, or until golden and crispy.

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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