For the artistic-challenged such as myself, the best thing about carving a Halloween pumpkin isn't the glowing masterpiece that comes at the end--it's the surplus of seeds that come out process. With a shake of seasonings and a quick stint to roast in the oven, there's a delicious, munch-worthy treat. I like a combination of chili powder and paprika to jazz my pumpkin seeds up. But you can use your favorite spices from a Cajun blend to an Indian spin. Check out my recipe for roasted spicy pumpkin seeds »
Read more: Happy Halloween From Serious Eats!
- Yield:1 cup
- 1 cup pumpkin seeds
- 1 tablespoon olive oil or vegetable oil
- 1/2 teaspoon sweet paprika (or smoked paprika would work nicely too)
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
Preheat oven to 350ºF.
On a foil-lined rimmed baking sheet, add pumpkin seeds. Try to remove as much pulp from the seeds as possible.
In a small bowl, combine oil, paprika, chili powder and salt. Stir to combine. Toss oil with pumpkin seeds, and coat evenly.
Bake until golden, about 15 minutes. Cool, and serve.