Once you've mastered basic roasted pumpkin seeds, you can punch them up in a whole host of ways. This recipe adds grated ginger and orange zest to the oil used to coat the seeds, for a spicy and bright finish.
Why It Works
- Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.
- Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.
- Fresh ginger and orange zest add an unexpected bright, seasonal note to basic roasted pumpkin seeds.
- Yield:Makes about 2 cups
- Active time: 15 minutes
- Total time:1 1/2 hours
- 2 cups pumpkin seeds
- 2 tablespoons (30ml) olive oil
- 2 teaspoons grated fresh ginger
- 2 teaspoons grated fresh orange zest
- Kosher salt and freshly ground black pepper
- 3 tablespoons minced chives
Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200°F (90°C) oven, stirring occasionally, or use a hair dryer.
In a large bowl, combine olive oil with grated ginger and orange zest. Set aside.
Adjust oven rack to center position and preheat oven to 325°F (160°C). Toss dried pumpkin seeds with ginger-orange oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.
When seeds have cooled, transfer to a serving bowl, toss with minced chives, and serve.