Description
This Tamari Roasted Pumpkin Seeds recipe offers a savory, crunchy snack infused with a rich umami flavor from tamari sauce and a hint of smoked paprika. Perfectly roasted until golden and crisp, these seeds make an excellent healthy treat or a flavorful topping for salads and soups.
Ingredients
Scale
Ingredients
- 2 cups raw pumpkin seeds, cleaned and dried
- 1 tablespoon olive oil
- 2 tablespoons tamari sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 325°F (165°C) to warm up while you prepare the seeds.
- Dry the pumpkin seeds: Pat the raw pumpkin seeds with a clean towel to remove any excess moisture, ensuring a crisp final texture.
- Season the seeds: In a bowl, toss the dried pumpkin seeds with olive oil, tamari sauce, garlic powder, smoked paprika, and black pepper until all seeds are evenly coated with the flavorful mixture.
- Arrange on baking sheet: Spread the coated seeds in a single layer on a parchment-lined baking sheet to promote even roasting.
- Roast: Bake in the preheated oven for 20 to 25 minutes, stirring halfway through to prevent burning and ensure all seeds roast evenly. They should turn golden and crisp.
- Cool and serve: Remove the seeds from the oven and allow them to cool completely on the baking sheet. Cooling crisps them further. Use as a snack or sprinkle over salads and soups for added crunch and flavor.
Notes
- Ensure the pumpkin seeds are thoroughly dried before roasting to achieve a crispy texture instead of chewy.
- For an extra kick, add a pinch of cayenne pepper or a sprinkle of sesame seeds before roasting.
- Store cooled roasted seeds in an airtight container at room temperature for up to one week to maintain freshness.
