Classic Roasted Pepitas with Sea Salt

Pepitas, Spanish for little pumpkin seeds, turn deeply nutty when slow-roasted until crisp. This simple American-style snack coats them in olive oil, sea salt, and smoked paprika for warm, savory crunch.

Serves 4 · 5 min prep · 25 min cook

Estimate for one serving

• 210 cal
• 9g protein
• 6g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 cups raw hulled pumpkin seeds (pepitas)
• 1 tbsp olive oil
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. 1Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper so the seeds roast evenly without sticking.
2. 2Place the raw pepitas in a medium mixing bowl and drizzle with the olive oil, tossing thoroughly until every seed looks lightly coated and glossy.
3. 3Sprinkle the sea salt, black pepper, and smoked paprika over the seeds and toss again so the seasoning clings evenly.
4. 4Spread the seasoned pepitas in a single layer on the prepared baking sheet; avoid crowding so they toast instead of steam.
5. 5Roast for 12 minutes, then pull the pan and stir the seeds so the ones at the edges move toward the center.
6. 6Return the pan to the oven and continue roasting 8 to 12 minutes more, watching closely near the end until the seeds turn deep golden and smell nutty.
7. 7Listen for occasional light popping and look for a toasty aroma; if any seeds darken too quickly, remove the pan early.
8. 8Transfer the hot pepitas immediately to a cool plate or clean bowl so they stop cooking and stay crisp rather than soft.
9. 9Taste one cooled seed and adjust with an extra pinch of sea salt if needed while they are still warm.
10. 10Let the pepitas cool completely before storing in an airtight jar; they keep their crunch for several days at room temperature.