Oven Roasted Pepitas (Pumpkin Seeds)
Oven-roasted pepitas make a delicious, savory snack that you can season any way you like! I recommend using Porchetta seasoning (or reach for a premade Italian seasoning) to make these a bold, Italian flavored pumpkin seed snack.
Servings: 1 cup
Calories: 432kcal
Equipment
Ingredients
- 1 cup raw pepitas
- 1 teaspoon extra virgin olive oil
- 1 tablespoon porchetta seasoning
- salt and pepper to taste
Instructions
- Preheat over to 325 degrees Fahrenheit.1 tablespoon porchetta seasoning
- Add porchetta seasoning to a mortar and pestle or spice grinder. Grind until you achieve a fine powder. The goal is to grind down the bigger spices like the rosemary and fennel so they stick to the pepitas.
- Combine pepitas, olive oil, and ground porchetta seasoning to a bowl. Stir until the pepitas are well coated.1 cup raw pepitas, 1 teaspoon extra virgin olive oil, 1 tablespoon porchetta seasoning
- Spread the pepitas in an even layer on a baking sheet and sprinkle with a few pinches of salt and pepper (if necessary).salt and pepper
- Bake for 15-20 minutes, giving the baking sheet a good shake halfway through.
- Remove from the oven and let cool on the baking sheet. They will pop and crackle for a minute or two. Eat and enjoy!
Notes
- Keep It Low: Roast at 325°F for 15–20 minutes — low and slow keeps them toasty, not burnt.
- Grind the Spices: Make sure the porchetta mix is finely ground so it sticks to every pepita.
- Season First: Toss with spices before roasting as the heat wakes up all that flavor.
Nutrition
Calories: 432kcal | Carbohydrates: 17g | Protein: 21g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Sodium: 8mg | Potassium: 704mg | Fiber: 10g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 266mg | Iron: 11mg