These ranch pumpkin seeds are packed with irresistible ranch flavor, and are oh so easy to make. Fall just isn’t complete without at least one batch of roasted pumpkin seeds!
Honestly, the only hard part is rinsing the seeds. But after just one nibble of these crunchy little morsels, it will all have been worth it. They are seriously addicting!
THE BEST SAVORY HALLOWEEN SNACK!
I just tried making pumpkin seeds at home for the first time last year after we carved pumpkins. Oh my goodness. What was I waiting for? These homemade seeds are so yummy that I could eat the entire batch by myself.
I think I made them four times in under two weeks, and every time they were gobbled up way too quickly.
But I didn’t feel guilty about letting my family consume them, because they are packed with nutrients like magnesium, potassium, and zinc. And of course because they are still in the shell, they are a great source of fiber.
You can’t beat a snack that’s delicious and nutritious!
HOW TO ROAST PUMPKIN SEEDS WITH RANCH DRESSING
- WASH – After scooping out the inside of your pumpkin, remove as much of the “pumpkin guts” from the seeds as possible. Place the seeds in a large bowl of water and swirl them around so that more of the pulp falls to the bottom of the bowl. Then rinse them well in a colander until they are clean, rubbing off the pulp and strings.
- DRY – Spread the seeds on a cookie sheet. Either let them dry on the counter for and hour or so, or pat them dry with paper towels. When they are dry, preheat your oven to 300 degrees.
- SEASON – Place the dry pumpkin seeds in a bowl and drizzle with olive oil. Add the dry ranch dressing mix and stir vigorously until seeds are well coated.
- COOK – Line a rimmed baking sheet with a silicone liner or parchment, or spray with cooking spray. Spread the seeds in a single layer. Bake at 300° for 20-25 minutes, stirring at least once. Seeds are done when they are lightly browned and crunchy. If they are still chewy, bake them a little longer.
- SERVE – Let the roasted pumpkin seeds cool for a few minutes, then serve!
NOTE: If you can find unsalted pumpkin seeds at the grocery store, you can skip the rinsing and drying. They are quite spendy, but it does save a lot of time! Keep in mind that because they are so dry, they will bake faster.
Store any leftover seeds in a ziplock bag or airtight container. Just make sure they are completely cool first! They will last at room temperature for a couple of weeks.
A pumpkin seed is still in its shell and will be a creamy white color. Pepitas are pumpkin seeds with the shells removed, and they are green in color.
Both are tasty and nutritious, but unshelled pumpkin seeds are much higher in fiber.
After picking the seeds out of the rest of the pumpkin guts, I have found that the fastest way to clean them is to place them in a large bowl of water. Swirl them around in the water, and the pulp falls to the bottom while the seeds float.
Remove the floating seeds and place them in a colander. Continue rinsing them, rubbing off any strings or pulp that are sticking to the seeds.
MORE FALL SNACKS:
- Cinnamon Roasted Almonds
- Pumpkin Zucchini Bread
- Toffee Apple Dip
- Cheese Ball with Bacon
- Applesauce Bread
- Healthy Pumpkin Muffins
- Cinnamon Popcorn
- Pumpkin Dip
- Mini Apple Muffins
ROASTED RANCH PUMPKIN SEEDS
- 1 cup raw pumpkin seeds, washed well
- 2 tsp olive oil
- 1 1/2 tsp ranch dressing mix
- Preheat your oven to 300 degrees. After scooping the guts out of your pumpkin, pull out the seeds. Place the seeds in a bowl of cold water, and swirl around until most of the pumpkin flesh falls to the bottom of the bowl.
- Pour into a colander with large holes, and continue rinsing until all strings and pulp are gone. Drain well, then pat dry with paper towels.
- Place dry pumpkin seeds in a small mixing bowl. Drizzle in the olive oil, then add the dry ranch dressing mix. Stir vigorously until seeds are evenly coated.
- Line a baking dish with silicone liner or parchment. Arrange seeds in a single layer on the pan.
- Bake at 300° for 20-25 minutes, or until golden brown and crunchy. Stir seeds halfway through baking.
- Allow to cool for a few minutes before serving.
-Seeds will keep for several weeks in an airtight container or ziplock bag.
-If you can find unseasoned pumpkin seeds, you can skip the rinsing and drying. Just note that they will bake faster!
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Amount Per Serving: Calories: 95Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 107mgCarbohydrates: 9gFiber: 3gSugar: 0gProtein: 3g
One serving is 1/4 cup.
Everyone’s favorite salty flavor, sprinkled on roasted pumpkin seeds. A definite must-make snack for Halloween week!