Description
A simple and delicious recipe for crunchy Ranch-flavored pumpkin seeds, perfect as a healthy snack. Raw pumpkin seeds are dried, coated in olive oil, oven-roasted to golden perfection, and tossed with dry Ranch seasoning for a savory treat.
Ingredients
Scale
Ingredients
- 1 cup (approx. 120 g) raw pumpkin seeds, unsalted, fresh with green color
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 (0.4-ounce / 11 g) packet dry Ranch salad dressing mix
- Salt, to taste
Instructions
- Remove and clean seeds: Begin by removing the seeds from the pumpkin pulp, working with a small handful at a time. Gently separate the seeds to avoid breaking them, and select only the clean seeds for roasting.
- Dry the seeds: Spread the cleaned seeds evenly on a baking sheet and let them dry for at least 30 minutes at room temperature. This crucial step helps achieve a crunchy texture when roasted, as skipping it can result in chewy seeds.
- Coat with oil: Drizzle the dried pumpkin seeds with 1 tablespoon of extra virgin olive oil. Toss or stir well to ensure each seed is evenly coated with oil, which helps the seasoning stick and adds flavor.
- Roast the seeds: Place the baking sheet in a preheated oven at 350°F (177°C). Roast the seeds for 20 to 25 minutes, stirring every 5 minutes to ensure even cooking and to prevent burning. The seeds should become golden and crunchy.
- Season and cool: After roasting, allow the seeds to cool slightly for about 10 minutes. Transfer them to a mixing bowl and add the dry ranch salad dressing mix. Stir thoroughly until all seeds are evenly coated with the seasoning. Add salt to taste if desired.
Notes
- Drying the seeds before roasting is essential for crunchiness.
- Stirring during roasting prevents burning and promotes even cooking.
- Use fresh, unsalted raw pumpkin seeds for best flavor and texture.
- Adjust salt based on the saltiness of the Ranch seasoning packet.
- These seeds make a great snack or salad topping.
