Ranch Roasted Pumpkin Seeds

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.

Roasted Ranch Pumpkin Seeds

Key Ingredients in This Recipe

• 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

Step 1: Toss pumpkin seeds in oil. 

Heat oven to 250ºF (130ºC). Toss the pumpkin seeds in the olive oil to evenly coat.

Step 2: Make the ranch seasoning. 

In a small bowl stir together the buttermilk, parsley, chives, garlic powder, onion powder, dill, salt and pepper.

Step 3: 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.

Step 4: Roast the pumpkin seeds. 

Bake until the seeds are golden brown and crisp, about 30 minutes, shaking the pan about halfway through.

Step 5: 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:

• Maple Roasted Crostini with Blue Cheese and Pumpkin Seeds
• Thai Red Coconut Curry Soup with Pumpkin
• Mexican-Inspired Kale Salad

Ranch Roasted Pumpkin Seeds

By Kylie Mazon-Chambers

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Serves 1 1/2 cups

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Ingredients:

• ▢ Seeds from 1 large pumpkin, about 1½ cups, washed and dried
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ 1 teaspoon buttermilk powder
• ▢ ½ teaspoon dried parsley
• ▢ ½ teaspoon dried chives
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon onion powder
• ▢ ¼ teaspoon dried dill
• ▢ ¼ teaspoon kosher salt
• ▢ 1/8 teaspoon freshly ground black pepper

Instructions:

• Heat oven to 250ºF (130ºC). Toss the pumpkin seeds in the olive oil to evenly coat. In a small bowl stir together the buttermilk, parsley, chives, garlic powder, onion powder, dill, salt and pepper.
• 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.
• Bake until the seeds are golden brown and crisp, about 30 minutes, shaking the pan about halfway through.
• Store in an airtight container for up to two weeks.

Nutrition:

Calories: 159kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 611mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1709IU | Vitamin C: 17mg | Calcium: 88mg | Iron: 1mg

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