Keto Roasted Pumpkin Seeds
A no-fuss, bold-flavored, vegan-friendly, keto snack made from leftover pumpkin seeds—roasted till golden, crisp, and dangerously addictive.
Ingredients
- 1 cup raw pumpkin seeds washed and dried
- 1 tbsp olive oil
- 1/2 tsp sea salt
- Optional: 1/2 tsp smoked paprika or chili powder for a spicy flair
- Optional: 1/4 tsp garlic powder for extra attitude
Instructions
- Preheat your oven to 325°F (163°C)—because nobody likes a lukewarm roast.
- Pat the seeds dry with a towel like you’re blotting the drama from your day.
- Toss them in a bowl with olive oil, salt, and whatever optional sass (a.k.a. seasonings) you’re feeling.
- Spread them out on a parchment-lined baking sheet like you spread boundaries—thin and firm.
- Roast for 25 minutes, stirring halfway, until golden, crunchy, and smelling like autumn married a snack bar.
- Cool completely before devouring, storing, or pretending you’ll share.
Notes
Nutritional Values (Per Serving)
- Calories: 160
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 7g
Vitamins & Minerals (Per Serving)
- Magnesium: 30%
- Iron: 15%
- Zinc: 20%
- Phosphorus: 25%
- Vitamin E: 10%
Additional Tips & Notes
- Want sweet and spicy? Add a pinch of cinnamon and cayenne. Trust me—it slaps.
- Use leftover seeds from your pumpkin carving because waste is so last season.
- Keep them in an airtight jar and pretend you're the kind of person who plans snacks.
- Don’t over-roast unless you like eating flavorless regrets.
- Sprinkle on soups or salads to fake culinary greatness without lifting a whisk.