We’re a family of grazers. Snacks are important to us and as much as I try to make sure there’s a good selection of fruit and healthy options on hand, the biscuit tin has something of a magnetic draw.
So I’m working on it. And I’m starting with these savoury roasted pumpkin seeds.
Admittedly pumpkin seeds are high in calories and fat, but it’s the good kind of fat and they are rammed with nutrients. They’re a bit boring plain though. Can I say that? You may disagree but I tend to prefer my seeds and nuts with a little something added to stop me from feeling like I’m being virtuous.
This mix of seasoning gives them a lovely savoury flavour but view this as a starting point. I’m tempted by a salty sweet version with some dried chilli flakes, salt and sugar and a full on fiery handful with a generous amount of cayenne would keep Rich happy. They’re also good for scattering over a salad for a bit of added crunch. Not bad for a little seed.
Savoury roasted pumpkin seeds make an ideal snack for nibbling on or for adding crunch to a salad.
- 100g pumpkin seeds
- 1 tsp olive oil
- ½ tsp onion granules
- ½ tsp garlic granules
- ¼ tsp salt
- A good grind of black pepper
- Preheat the oven to 150c
- Mix all of the ingredients in a bowl, making sure that all seeds are coated in the oil and seasoning.
- Tip on to a flat baking tray, making sure they are in a single layer. Roast in the oven for 8-1o minutes, but do keep an eye on them as they burn easily.
- Remove from the oven and leave to cool. Store in an airtight container.