Toasted Pumpkin Seeds

Don’t throw away your pumpkin seeds! They are nutrient-rich and high in antioxidants. But! You must toast them before eating as the benefits are greater. They are great as a salad topper, garnishing your hummus, or even just for snacking on.


1 cup pumpkin seeds

1.5 tablespoons olive oil

½ tsp salt

¼ tsp garlic powder

¼ tsp paprika


  • Scoop out the pumpkin seeds using a spoon or ice-cream scoop.
  • Rinse the pumpkin seeds in water, pulling off the guts.
  • Place the clean pumpkin seeds into a pot of water with 2 tsp of salt. Boil for 10 minutes.
  • Strain the pumpkin seeds.
  • Spread the pumpkin seeds onto a clean tea towel and pat dry. The pumpkin seeds need to be thoroughly dry, as they will not crisp up in the oven.
  • In a bowl, combine the olive oil, salt, paprika, and garlic powder. Add the pumpkin seeds to the oil mixture and mix well to coat evenly.
  • Place them onto a baking tray and bake in the oven at 150 degrees Celsius for 45 minutes, ensuring to toss them at the halfway mark.
  • Store the toasted pumpkin seeds in an airtight container.
  • Use the toasted pumpkin seeds in salads, as garnish for hummus or dips, or even on top of avocado toast.