When you’re carving pumpkins for jack-o'-lanterns, save the seeds and roast them tossed in ranch spices for a healthy, salty snack.
There are plenty of pumpkin snacks that don’t involve pumpkin spice lattes. When you’re carving pumpkins for jack-o’-lanterns, save the seeds and roast them tossed in ranch spices for a healthy, salty seasonal snack. Just make sure you clean all the pumpkin pulp off the seeds and rinse then throughly dry them before roasting.
Ranch spices – I love the spice combination that makes up the ranch powder combined with the crisp roasted pumpkin seeds, and the fact that the ranch powder can easily be made at home using spices that you may likely have already. I use a combination of buttermilk powder, parsley, chives, garlic powder, onion powder, dill, salt and pepper.
Buttermilk powder – This is what gives ranch its signature tang. You can find buttermilk powder in the baking section of most grocery stores. Buttermilk powder is made by dehydrating liquid buttermilk until it becomes a powder.
Pumpkin – Larger pumpkins yield larger seeds and may take a little longer to cook; inversely smaller pumpkin seeds won’t need to be cooked as long.
How to Make Roasted Pumpkin Seeds
Toss pumpkin seeds in oil. Heat oven to 250ºF (130ºC). Toss the pumpkin seeds in the olive oil to evenly coat.
Make the ranch seasoning. In a small bowl stir together the buttermilk, parsley, chives, garlic powder, onion powder, dill, salt and pepper.
Grind the spices the toss. Use a mortar and pestle to grind the spices. Toss the pumpkin seeds with the spice mixture and spread in an even single layer on a baking sheet.
Roast the pumpkin seeds. Bake until the seeds are golden brown and crisp, about 30 minutes, shaking the pan about halfway through.
Cool and store. Let cool to the touch. Store in an airtight container for up to two weeks.
Other Recipes to Try
If you enjoy this roasted pumpkin seeds recipe, I recommend checking out some of these: