How to make Roasted Pumpkin Seeds | Easy Roasted Pumpkin Seeds recipe
Find and print the FULL recipe here on my website:
In this episode of In the Kitchen with Matt, I will show you how to make roasted pumpkin seeds! This recipe for roasted pumpkin seeds is super duper easy to make, so make sure not to throw out those pumpkin seeds the next time you carve a pumpkin! If I can make these you can make them! Let's get started.
Share, like, subscribe!
Find me on other social media platforms here:
Other Youtube Channel:
Facebook:
Twitter:
Instagram:
Instructables:
If you have any questions or comments or requests put them down below and I will get back to you as soon as I can, I always look forward to hearing from you all!
Roasted Pumpkin Seeds Ingredients:
1 cup (roughly) pumpkin seeds
2 tsp. of oil (canola, vegetable, olive, etc)
salt to taste
garlic powder (optional)
nacho cheddar seasonings (optional)
ranch seasonings (optional)
Tools:
Spoon
baking sheet
parchment paper or silicone baking mat:
This is not a sponsored video, all products used were purchased by me.
Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Transcript:
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor. Today I will show you how to make roasted pumpkin seeds, mmm yummy. They are really easy to do, before Halloween my friends and I did some pumpkin carvings, I did this Stranger Things themed one, and I saved all the pumpkin seeds, so I could do a video on roasted pumpkin seeds. Let’s get started. First let’s go ahead and preheat our oven to 300 degrees F. Now what I did is after carving my pumpkins, I saved the seeds and I took the seeds and washed them and separated them from all the gunk, now you can leave a little bit, a few strands of pumpkin guts on your seeds it will add a little bit of flavor, try to get most of it off, then I dried them, this is about a cup a little more then a cup, of pumpkin seeds, and I am going to add, 2 teaspoons of olive oil, or you could use like melted butter, or canola oil, vegetable oil. Let’s go ahead and coat those. And then for the seasonings you can add a lot of different seasonings, I am going to add salt, a couple shakes of salt, and I am going to use some garlic powder, just a couple shakes of that, and that is all I am going to do for these. Afterwards you could do like a ranch flavor, you could do a nacho cheese flavor if you want, or you could do like a Cajun spices, kind of up to you. Let’s go ahead and mix these around again. That is good to go. Now you take a baking sheet, and I have mine lined with a silicone mat, but you can use parchment paper, and we are just going to take these out and then let’s just go ahead and spread these out completely, flat. And then what we do is we pop these in the oven. We are going to bake them for 25 to 35 minutes, until they are golden brown, and then every ten minutes I am going to come in here, and I am going to move them around so they cook evenly, bake evenly on each side. All right in to the oven. All right when they come out of the oven they will look like this. I did wind up turning them twice, so it was about 30 to 35 minutes. Nice and golden brown, and they are pretty forgiving, so you could actually bake them for a little bit longer if you want or a little bit under, and they will be just fine. All right and I am going to go ahead and just pour them into this little bowl. You will want to let these set on the pan for awhile until they cool down. Awesome, roasted pumpkin seeds. All right our roasted pumpkin seeds are done. They turned out amazing, really easy to do, if I can do it you can do it, I am Matt Taylor, this has been another episode of In the Kitchen with Matt, thank you for joining me, as always if you have any questions or comments, put them down below and I will get back to you as soon as I can. Thumbs up, down in the corner push it, don’t forget to subscribe to my channel and check out my other videos. Take care, time for me to dive into one of these, oh yeah, mmm, mmm, mmm.