Ingredients:

  • Seeds extracted from 1 medium-sized pumpkin (approx. 1 cup / 150g dry weight)
  • Water, as needed for rinsing
  • Kitchen Paper or Clean Tea Towels, as needed for drying
  • 1 Tbsp Extra Virgin Olive Oil or Neutral Oil (15 ml)
  • ½ tsp Fine Sea Salt, or to taste
  • ¼ tsp Freshly Cracked Black Pepper
  • ½ tsp Smoked Paprika (Sweet or Hot)
  • ¼ tsp Garlic Powder (Optional)

Instructions:

  1. Extract the Seeds: Halve the pumpkin. Use a sturdy spoon to scrape out all the seeds, membranes, and stringy pulp into a large bowl.
  2. Clean Thoroughly: Place the pulp and seeds into a colander. Rinse under cold running water, using your fingers to massage and separate the seeds from the stringy pumpkin residue. They must be completely clean.
  3. Blot Dry: Spread the clean seeds onto a double layer of kitchen paper or a clean tea towel. Pat them vigorously until they are as dry as possible.
  4. Air Dry (Crucial Step): Spread the seeds in a single layer on a clean tray or baking sheet lined with parchment. Leave them exposed to the air at room temperature for at least 45 minutes (up to 1 hour). They must be bone-dry before proceeding to prevent them from steaming in the oven.
  5. Preheat Oven and Prepare Tray: Preheat your oven to 160°C / 325°F / Gas Mark 3. Line your baking sheet with parchment paper.
  6. Season the Seeds: Transfer the dried seeds into a mixing bowl. Drizzle with the olive oil. Toss gently to ensure they are evenly coated.
  7. Add Spices: Add the salt, pepper, smoked paprika, and garlic powder (if using). Toss again until the spices adhere nicely to the oily seeds.
  8. Spread and Bake: Spread the seasoned seeds in a single layer onto the prepared baking sheet. Ensure they are not overlapping excessively.
  9. Roast: Bake for 15–20 minutes. Halfway through (around the 8-minute mark), give the tray a good shake or use a spatula to flip the seeds for even roasting.
  10. Check for Doneness: The seeds are ready when they are lightly golden brown, puffy, and you can hear a subtle popping or crackling sound. They should be crisp and brittle, not chewy.
  11. Cool and Store: Remove the tray from the oven. Let the seeds cool completely on the tray before handling or storing. They will crisp up further as they cool.