Steps to Make Unshelled Pumpkin Seeds Keto

Savory Roasted Pumpkin Seeds

Sure, you can bake them in an oven, but another way to make them without high heat is to use a dehydrator.

Recipe Summary Savory Roasted Pumpkin Seeds

Addictive, tasty, crunchy pumpkin seeds. My family and friends beg me for these every year. This recipe is for 1 cup of pumpkin seeds but you can double or triple as needed.

Ingredients | Unshelled Pumpkin Seeds Keto

1 cup raw pumpkin seeds

1 tablespoon salted butter, melted

½ tablespoon Worcestershire sauce

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon salt, or more to taste

Directions

Clean all pulp and guts from pumpkin seeds. Soak in cold water for a minimum of 2 hours, up to overnight.

Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper to prevent sticking.

Drain pumpkin seeds and mix with butter, Worcestershire, garlic powder, onion powder, and 1/4 teaspoon salt in a bowl. Spread seeds in a single layer on the prepared baking sheet.

Bake in the preheated oven until crisp, stirring and flipping halfway through, 1 to 1 1/2 hours. Sprinkle with additional salt to taste as soon as you remove the sheet from the oven.

The soaking step is critical to keeping them from burning and getting too crunchy.

You may need to do several sheets depending on how many seeds you're roasting.

Info | Unshelled Pumpkin Seeds Keto

prep: 10 mins cook: 1 hr additional: 2 hrs total: 3 hrs 10 mins Servings: 4 Yield: 4 servings

TAG : Savory Roasted Pumpkin Seeds

Appetizers and Snacks, Nuts and Seeds, Pumpkin Seed Recipes,