Herb-Seasoned Roasted Pumpkin Seeds

Serves: 8-10  

Elevate your snacking game with these delicious Herb-Seasoned Roasted Pumpkin Seeds! This recipe transforms fresh pumpkin seeds into a crunchy treat that’s perfect for munching or adding to salads and trail mixes. 

Ingredients (organic/biodynamic):  

  • 2 c. raw pumpkin seeds 
  • 1 Tbsp. coconut aminos 
  • 1 tsp. smoked paprika 
  • 1/2 tsp. dried basil 
  • 1/2 tsp. dried oregano 
  • 1/2 tsp. dried rosemary 
  • 1/2 tsp. dried thyme 
  • 1/2 tsp. garlic powder 
  • 1/2 tsp. onion powder 
  • 1/2 tsp. Celtic Sea Salt® 
  • 1/4 tsp. freshly ground black pepper 
  • Pinch of cayenne pepper (optional, for heat) 

Instructions: 

  1. Preheat oven to 300°F (150°C). 
  2. Remove the seeds from a fresh pumpkin, and remove any pulp. Rinse seeds thoroughly under cold water and pat dry with a clean kitchen towel. 
  3. In a mixing bowl, combine the coconut aminos with the herbs and seasonings and mix well.  
  4. Add the pumpkin seeds to the seasoning blend and stir until seeds are evenly coated. 
  5. Line a baking sheet with a silicone mat or with parchment paper 
  6. Spread the seasoned seeds in a single layer, and roast in the preheated oven for about 20-30 minutes, stirring every 10 minutes, until they turn golden brown and crispy. 
  7. Once done, remove from the oven, and let them cool completely. They will become more crisp as they cool. 
  8. Enjoy! 
  9. You can store your leftover roasted pumpkin seeds in an airtight container at room temperature for up to two weeks; in an airtight container in the refrigerator for up to 8 weeks; or in the freezer for a few months.