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Ranch Roasted Pumpkin Seeds

When you’re carving pumpkins for jack-o'-lanterns, save the seeds and roast them tossed in ranch spices for a healthy, salty snack.
Course Snack
Cuisine American
Keyword fall, halloween, pumpkin, ranch, squash
Prep Time 15 minutes
Cook Time 1 hour
Servings 1 1/2 cups
Calories 159kcal

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.

Video

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