Roasted Ranch Pumpkin Seeds
There are plenty of pumpkin snacks that don’t involve pumpkin spice lattes. When you’re carving pumpkins for jack-o'-lanterns, save the seeds and roast them tossed in ranch spices for a healthy, salty snack. Just make sure you clean all the pumpkin pulp off the seeds and rinse then throughly dry them before roasting. I love the spice combination that makes up the ranch powder combined with the crisp roasted pumpkin seeds, and the fact that the ranch powder can easily be made at home using spices that you may likely have already. Larger pumpkins yield larger seeds and may take a little longer to cook; inversely smaller pumpkin seeds won’t need to be cooked as long.
Seeds from 1 large pumpkin, about 1½ cups, washed and dried
1 tablespoon extra-virgin olive oil
1 teaspoon buttermilk powder
½ teaspoon dried parsley
½ teaspoon dried chives
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried dill
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Heat oven to 250ºF. Toss the pumpkin seeds in the olive oil to evenly coat. In a small bowl stir together the buttermilk, parsley, chives, garlic powder, onion powder, dill, salt and pepper. Use a mortar and pestle to grind the spices. Toss the pumpkin seeds with the spice mixture and spread in an even single layer on a baking sheet.
Bake until the seeds are golden brown and crisp, about 30 minutes, shaking the pan about halfway through.
Store in an airtight container for up to two weeks.
Makes 1½ cups.