Gluten Free Savory Roasted Pumpkin Seeds

Why Make This Recipe

Gluten Free Savory Roasted Pumpkin Seeds are a delicious and healthy snack. They are easy to make and provide a great way to use the seeds from your pumpkin carving. This recipe is not only gluten-free but also packed with flavor. They make the perfect crunchy snack for any occasion, whether you are enjoying them at home, at a party, or on the go.

How to Make Gluten Free Savory Roasted Pumpkin Seeds

Ingredients:

• 1 1/2 cups Raw Pumpkin Seeds
• 1 tbsp Olive Oil
• 1/2 tsp Worcestershire Sauce (gluten free)
• 1/2 tsp Garlic Powder
• 1/4 tsp Sea Salt
• 1/4 tsp Black Pepper

Directions:

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. Wash the raw pumpkin seeds thoroughly and dry them completely with a towel to ensure they crisp up in the oven.
3. In a medium bowl, combine the dried seeds with the olive oil, gluten free Worcestershire sauce, garlic powder, sea salt, and black pepper.
4. Toss everything together until the seeds are fully and evenly coated.
5. Spread the seeds in a single layer on the prepared baking sheet.
6. Bake for 30 to 35 minutes, stirring every 10 minutes, until they are golden brown and crunchy. Let cool before eating.

How to Serve Gluten Free Savory Roasted Pumpkin Seeds

You can serve these roasted pumpkin seeds as a snack on their own, or you can add them to salads, trail mixes, or granola for added crunch and flavor. They also make a great topping for soups or stews.

How to Store Gluten Free Savory Roasted Pumpkin Seeds

To keep your roasted pumpkin seeds fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can refrigerate them for up to a month.

Tips to Make Gluten Free Savory Roasted Pumpkin Seeds

1. Make sure to dry the seeds thoroughly to ensure they roast well and become crunchy.
2. Feel free to adjust the seasoning to your taste; add more garlic powder or spice for added flavor.
3. Keep an eye on the seeds while they bake to prevent burning, as ovens can vary in temperature.

Variation

You can experiment with other flavors by adding spices like paprika, cayenne pepper, or even cinnamon for a sweet twist. Just be sure to adjust the amounts according to your taste preferences.

FAQs

1. Can I use pre-packaged pumpkin seeds for this recipe?

Yes, you can use pre-packaged pumpkin seeds. Just make sure they are raw and not pre-seasoned or roasted.

2. Are roasted pumpkin seeds healthy?

Yes, roasted pumpkin seeds are healthy. They are a good source of protein, healthy fats, and various minerals.

3. Can I make these spicy?

Absolutely! You can add cayenne pepper or chili powder to the seasoning mix for a spicy kick.

Gluten Free Savory Roasted Pumpkin Seeds

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• Author: recipeslia-com
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Delicious and healthy gluten-free roasted pumpkin seeds, packed with flavor and perfect for snacking or adding crunch to your meals.

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Ingredients

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• 1 1/2 cups Raw Pumpkin Seeds
• 1 tbsp Olive Oil
• 1/2 tsp Worcestershire Sauce (gluten free)
• 1/2 tsp Garlic Powder
• 1/4 tsp Sea Salt
• 1/4 tsp Black Pepper

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Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. Wash the raw pumpkin seeds thoroughly and dry them completely with a towel.
3. Combine the dried seeds with the olive oil, gluten free Worcestershire sauce, garlic powder, sea salt, and black pepper in a medium bowl.
4. Toss everything together until the seeds are fully coated.
5. Spread the seeds in a single layer on the prepared baking sheet.
6. Bake for 30 to 35 minutes, stirring every 10 minutes, until they are golden brown and crunchy. Let cool before eating.

Notes

Store in an airtight container at room temperature for up to a week or refrigerate for up to a month.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/4 cup
• Calories: 150
• Sugar: 1g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 0mg