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Best Easy Garlic Parmesan Pumpkin Seeds – Kid-Approved Crunchy Recipe

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This garlic parmesan pumpkin seed recipe is the snack that disappears before you can put it in a bowl. The savory, cheesy flavor is a total crowd-pleaser, and the secret quick boil before roasting makes them unbelievably crunchy and addictive.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (or raw pepitas)
  • 3 tablespoons unsalted butter, melted
  • 1 ½ teaspoons garlic powder
  • ⅓ cup freshly grated Parmesan cheese, plus more for sprinkling
  • ½ teaspoon salt (or to taste)
  • Optional: pinch of cayenne pepper or smoked paprika

Instructions

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Place pumpkin seeds in a colander and rinse under cool water, removing any stringy pulp.
  3. Bring a medium saucepan of water to a rolling boil. Add the cleaned seeds and a generous pinch of salt. Boil for exactly 10 minutes.
  4. Drain the seeds and spread them on a clean kitchen towel or paper towels. Pat very dry and let air dry for a few minutes.
  5. In a large mixing bowl, combine melted butter, garlic powder, salt, and optional cayenne or smoked paprika. Whisk until combined.
  6. Add the dried seeds to the bowl and toss to coat evenly. Add the grated Parmesan and toss again until the seeds are coated and slightly clumpy.
  7. Spread the coated seeds in a single, even layer on the prepared baking sheet.
  8. Bake for 10 minutes. Remove from oven, stir the seeds, and return to the oven for another 8-12 minutes, until golden brown and the Parmesan is melted and crispy.
  9. Let the seeds cool completely on the baking sheet (about 15-20 minutes). They will crisp up as they cool. Break apart any large clusters before serving.

Notes

Don’t skip the boil—it’s essential for achieving a hollow, crispy center. Make sure seeds are very dry after boiling to prevent steaming. Watch the oven closely in the last few minutes to avoid burning. Let seeds cool completely before eating for maximum crunch. Store in an airtight container at room temperature for up to two weeks. To re-crisp, bake at 300°F for 3-5 minutes.

Nutrition

Keywords: pumpkin seeds, garlic parmesan, crunchy snack, kid-friendly, fall recipe, easy snack

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