Description
Enjoy a crunchy and flavorful snack with these homemade Ranch Pumpkin Seeds. Fresh pumpkin seeds are dried, roasted to golden perfection at 350°F, and then tossed in a zesty dry ranch seasoning for an irresistible taste. Perfect for serving at parties or enjoying as a healthy, savory treat.
Ingredients
Scale
Ingredients
- 1 cup (approx. 120 g) raw pumpkin seeds, unsalted, fresh with green color
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 (0.4-ounce / 11 g) packet dry Ranch salad dressing mix
- Salt, to taste
Instructions
- Seed Preparation: Begin by removing the seeds from the pumpkin pulp carefully. Work with a small handful at a time, gently separating the seeds to avoid breaking them. Use only the clean seeds for roasting.
- Drying Seeds: Spread the seeds evenly on a baking sheet and let them dry for at least 30 minutes at room temperature. This step is essential for achieving a crunchy texture when roasted; skipping it may result in chewy seeds.
- Oiling Seeds: Drizzle the dried pumpkin seeds with 1 tablespoon of extra virgin olive oil. Toss or stir to ensure each seed is evenly coated, which helps the seasoning stick and adds flavor.
- Roasting Seeds: Place the baking sheet in a preheated oven at 350°F (177°C). Roast for 20 to 25 minutes, stirring every 5 minutes to promote even cooking and prevent burning. The seeds should turn golden and crunchy.
- Seasoning: After roasting, allow the seeds to cool slightly (about 10 minutes). Transfer them to a mixing bowl and add the dry ranch salad dressing mix. Stir until all seeds are evenly coated. Add salt to taste if desired.
Notes
- Drying the seeds before roasting is crucial for achieving a crunchy texture.
- Stir the seeds regularly during roasting to ensure even browning and avoid burning.
- Adjust salt according to your preference, as the ranch mix may already contain salt.
- Store cooled seeds in an airtight container for up to 1 week to maintain freshness.
- These seeds make a great snack or salad topping.
