Pumpkin Seeds with Smoked Paprika & Sea Salt

Crunchy. Smoky. Savory. The perfect autumn snack.

Smoked paprika and sea salt take roasted pumpkin seeds beyond ordinary into a snack that’s smoky, bold, and deeply satisfying. Whether you want something to munch on during movie nights, a topping for salads and soups, or handcrafted gifts in little jars, this recipe delivers flavor, comfort, and nutrition—in one easy snack.

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Why Smoked Paprika & Sea Salt Pumpkin Seeds Are a Must‑Try

Pumpkin seeds (pepitas) already pack a punch: protein, healthy fats, fiber, and essential minerals. But with the addition of smoked paprika and sea salt, you get several upgrades:

• Depth of flavor: Smoked paprika adds warmth, a mild smokiness, and a rich color that elevates the seed’s natural nuttiness.

• Savory satisfaction: Sea salt enhances the flavors and helps balance any bitterness.

• Texture contrast: Roasted seeds get crisp, the coating clings, and the result is crunchy—all in one satisfying bite.

• Versatility: Great for snacking, gifting, or enhancing other dishes.

• Healthier twist: Less processed oil and sugar, more flavor from seasoning.

This recipe turns leftover pumpkin seeds (from carving, canning, or roasting pumpkins) into something you’ll want to keep making.

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Ingredients You’ll Need

Here’s what to gather for roughly one batch (about 1.5 to 2 cups finished roasted seeds):

You can scale this up or down, and adjust the smoky vs salty balance as your taste demands.

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Preparing the Seeds: Clean, Dry, and Ready

If you have fresh seeds from a pumpkin, follow these prep steps. If using store‑bought raw pumpkin seeds (pepitas), you may skip certain cleaning steps.

1. Remove pulp
   Scoop out the seeds, placing them in water helps loosen the pulp and the stringy bits.

2. Rinse thoroughly
   Use a colander or bowl. Rub seeds gently to remove all attached pulp. Residual pulp interferes with roast and can cause uneven browning.

3. Dry completely
   This step is crucial. Pat dry with towels, then spread in a single layer and let air dry for at least 1 hour—or overnight if convenient. Moisture ruins crispiness.

4. Preheat oven
   Preheat your oven to 325°F (163°C). This moderate temperature gives enough heat to roast well without burning.

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Step‑by‑Step Recipe: Smoked Paprika & Sea Salt Pumpkin Seeds

Here’s the full process for making roasted pumpkin seeds with smoked paprika & sea salt.

Step 1: Season the Seeds

• In a mixing bowl, combine dried pumpkin seeds with olive oil. Toss so seeds are lightly, evenly coated.

• Sprinkle in the smoked paprika, optionally sweet paprika, and optional garlic powder or black pepper. Toss again to distribute seasonings.

• Finally, add sea salt. If using flaky salt, you may reserve a bit to sprinkle at the end for texture.

Step 2: Arrange for Roasting

• Line a baking sheet with parchment paper or a silicone baking mat. This helps with easy cleanup and reduces sticking.

• Spread the seasoned seeds in a single layer, ensuring they are not overcrowded. Seeds touching too much will steam rather than roast.

Step 3: Roast

• Place in oven and roast for about 20‑25 minutes. At halfway (around 10‑12 minutes), stir or shake tray to ensure even roasting.

• Keep an eye during last 5 minutes. Smoked paprika can darken quickly; you want golden edges and a smoky aroma—not burnt paprika.

Step 4: Cool and Crisp

• Remove from oven and let seeds cool completely on the tray. Cooling lets them crisp up fully.

• If needed, sprinkle a touch more sea salt or flaky salt once cooled for added texture and flavor.

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Tips for Best Results

• Use good‑quality smoked paprika: It makes a big difference. A mild smoked paprika gives color and flavor without overpowering.

• Dry seeds thoroughly: The most common reason for chewy seeds is that they were not fully dried beforehand.

• Don’t rush the roasting: Roasting too hot or too fast will burn the outside and leave the inside undercooked.

• Stir halfway through: Ensures all sides roast evenly and seasoning distributes well.

• Flavor after roast: Some seasoning like flaky salt is best added after roasting and cooling. Adds bursts of flavor.

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Ways to Use These Smoky, Salty Seeds

Once you’ve roasted a batch, try these ideas to integrate them into your meals or snack time.

• Snack bowl: Grab a handful as an afternoon hunger‑buster.

• Salad topping: Sprinkle over mixed greens, roasted veggies, or grain salads for crunch and smoky flavor.

• Soup garnish: Creamy soups like roasted tomato, squash, carrot ginger—add these seeds at the end to cut through richness.

• Bowls and grain dishes: Rice bowls, farro, quinoa mixed with roasted veggies; seeds add texture.

• Gift jars: Pack seeds into little jars (maybe with a ribbon), great for holiday gifting.

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Scaling, Storage & Shelf Life

Scaling Up

Want more? Just double or triple ingredients. Use multiple baking sheets so seeds can spread in single layers. Roast in batches if needed.

Storing

• Once completely cool, store in an airtight container.

• Keep at room temperature if your house is cool; otherwise, store in fridge to preserve crispness.

• Avoid moisture and exposure to air—these cause seeds to lose crunch.

Shelf Life

• At room temp, seeds stay fresh and crispy for about 1 to 2 weeks.

• In fridge, up to 3 weeks, though flavor may deepen or seasoning settle.

• For longer storage, freeze in sealed bags; re‑roast briefly to refresh crispness.

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Health & Nutrition Overview

Here are what you get nutrition‑wise in a typical serving (about ¼ cup) of smoked paprika & sea salt pumpkin seeds:

• Protein: Pumpkin seeds are rich in plant‑based protein.

• Healthy fats: Monounsaturated & polyunsaturated fats support heart and brain health.

• Fiber: Helps digestion and satiety.

• Minerals: Magnesium, zinc, iron, etc.

• Low sugar: Since this recipe uses no sugar, flavor comes from spice, smoke, and salt.

They make a better snack than many salty or highly processed alternatives.

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Variations & Flavor Twists

Looking to experiment? Here are several variations:

• Smoky + Sweet: Add a tiny drizzle of maple syrup or honey just before roasting, or toss lightly after; balance smoky & sweet.

• Spicy Smoky: Add cayenne pepper or smoked chipotle powder for heat.

• Lemon Smoked: After roasting, toss with lemon zest or a squeeze of lemon juice for brightness.

• Garlic & Herbs: Incorporate garlic powder, onion powder, or dried thyme/oregano to deepen savory notes.

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Frequently Asked Questions

Can I use raw pepitas versus seeds with shells?
Yes. Pepitas (hulled pumpkin seeds) roast more evenly and give a bit smoother finish. Seeds with shells have more chew and rustic texture. Both work.

Is smoked paprika very spicy?
No, smoked paprika is usually mild but rich in flavor. If you want more heat, you can combine with chili flakes or cayenne.

Do I need to roast seeds first?
If you’re starting with fresh raw seeds from pumpkin, roasting adds to flavor and crunch. If using pre‑roasted or already roasted seeds, you might reduce roast time and adapt seasoning.

How much sea salt is too much?
It depends on personal taste. Start with ½ teaspoon, then taste after roasting and cooling. You can always add more flaky salt later.

Are these seeds healthy?
Yes—they bring protein, healthy fats, fiber, and minerals. Because there’s no added sugar and minimal oil, they’re a wholesome snack.

Will smoked paprika stain or leave residue?
Smoked paprika powder can stain surfaces or skin—handle carefully, wipe surfaces, wash hands after.

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Final Thoughts

Pumpkin Seeds with Smoked Paprika & Sea Salt are a snack you’ll want to make over and over. The recipe is simple, the ingredients minimal, but the result is bold and flavorful. Whether you’re cozying up at home, building a fall meal, or gifting small jars of homemade goodness, this snack brings warmth, crunch, and satisfaction.

Make a batch this weekend. Enjoy the smoky aroma, the satisfying crunch, and the savory twist that makes roasting pumpkin seeds feel like a treat.