Portuguese Roasted Pumpkin Seeds
Portuguese Style Pumpkin Seeds are freshly baked pumpkin seeds that are coated with a blend of Portuguese spices and then baked. They keep for weeks in an airtight jar, and make a delicious snack!
- 2 cups raw pumpkin seeds freshly scooped from a 10 lb+ pumpkin
- 4 cloves garlic pressed
- 3/4 tbsp. onion powder
- 1/2 tbsp. crushed red pepper jarred
- 3/4 tbsp paprika
- 2 tbsps. Portuguese olive oil
- 1/2 tsp kosher salt
Preheat your oven to 350° Fahrenheit.
Line a large baking sheet with parchment paper.
In a large bowl, combine seeds with olive oil and coat all surfaces.
Add in spices and minced garlic and mix thoroughly.
Bake your seeds for a total of 40-45 minutes flipping them over at every 15-minute mark.
Do not be alarmed if your garlic looks extra toasty–those are the tastiest pieces. You can discard the garlic pieces that might be overly burnt.
Store your seeds in an air tight container for up to 2 weeks. We have not tried them any longer than that because they FLEW out of the house! They are soo good!!
Nutritional values may vary and are meant to be a guide.
*After carving a fresh pumpkin, if you are not ready to roast your seeds, they last for up to 4 days mostly de-pulped, and stored in the fridge in an air-tight container.
Serving: 1g | Calories: 263cal | Carbohydrates: 8g | Protein: 10g | Fat: 23g | Saturated Fat: 4g | Sodium: 595mg | Potassium: 337mg | Fiber: 3g | Sugar: 1g | Vitamin A: 776IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 3mg