. Ranch Pumpkin Seeds – esrecipes

Ranch Pumpkin Seeds

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I still remember the crisp October air, the smell of woodsmoke, and the sheer joy of carving pumpkins with my family. But the best part? Saving those pumpkin seeds! My grandma always meticulously cleaned them, roasted them, and sprinkled them with salt. Simple, yes, but utterly satisfying. This recipe takes that classic comfort food and elevates it – introducing the savory, tangy magic of ranch seasoning. Get ready for Ranch Pumpkin Seeds that will disappear faster than you can say “fall harvest!”

Why You’ll Love These Ranch Pumpkin Seeds

Forget store-bought snacks loaded with questionable ingredients. These Ranch Pumpkin Seeds are homemade, healthy, and bursting with flavor. Here’s why you absolutely need to try them:

  • Seriously Addictive: The combination of roasted pumpkin seeds, buttery flavor, and that iconic ranch seasoning? It’s a winner.
  • Easy to Make: This recipe requires minimal effort and only a handful of ingredients. Truly a weeknight win.
  • Healthy & Wholesome: Packed with protein, fiber, and healthy fats, they’re a guilt-free snack.
  • Perfect for Fall (and Beyond!): While they scream autumn, these seeds are delicious year-round.
  • Great for Gifting: Package them up in a cute jar – they make a thoughtful and unique gift!

The Ingredient List: What You’ll Need

Let’s keep this straightforward. Here’s what you need to make a batch of fantastic Ranch Pumpkin Seeds:

  • 1 cup Raw Pumpkin Seeds: Also known as pepitas! (Cleaned and dried – see instructions below).
  • 2 tablespoons Olive Oil: Adds richness and helps the seasoning stick.
  • 1 tablespoon Ranch Seasoning Mix: Use your favorite brand, or make your own (recipe for a simple blend is at the bottom!).
  • 1/2 teaspoon Garlic Powder: Depth of flavor is key!
  • 1/4 teaspoon Onion Powder: Complements the garlic and ranch.
  • 1/4 teaspoon Black Pepper: Just a touch for a little kick.
  • 1/8 teaspoon Salt: Start here – you can always add more at the end.

Step-by-Step: Roasting to Perfection

Now for the fun part! Here’s how to transform those raw pumpkin seeds into crunchy, flavorful Ranch Pumpkin Seeds.

1. Cleaning the Seeds is Key:

  • Rinse the pumpkin seeds under cold water.
  • Remove as much of the stringy pumpkin pulp as possible. This is the most tedious (but essential!) step.
  • Let them dry thoroughly. You can pat them dry with paper towels, or spread them out on a clean kitchen towel to air dry for a few hours. The drier they are, the crispier they’ll get.

2. Preheat & Prep:

  • Preheat your oven to 325°F (160°C).
  • Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy.

3. Coat with Oil & Seasonings:

  • In a medium bowl, toss the cleaned and dried pumpkin seeds with the olive oil. Make sure every seed is lightly coated.
  • Add the ranch seasoning mix, garlic powder, onion powder, black pepper, and salt.
  • Stir everything together really well, ensuring the seeds are evenly coated with the seasoning blend. Don’t be shy – really coat them.

4. Roast & Stir:

  • Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet. Avoid overcrowding the pan – this helps them roast and not steam.
  • Roast for 20-25 minutes, stirring halfway through. Keep a close eye on them! Roasting time can vary depending on your oven.
  • The seeds are done when they’re lightly golden brown and fragrant. They should “pop” slightly when you stir them.

5. Cool & Enjoy:

  • Remove the baking sheet from the oven and let the Ranch Pumpkin Seeds cool completely on the baking sheet. They’ll crisp up even more as they cool.
  • Taste and add more salt if needed.

Tips, Variations, and Serving Suggestions

Want to take your Ranch Pumpkin Seeds to the next level? Here are a few ideas:

  • Spice it Up: Add a pinch of cayenne pepper for a little heat.
  • Make Your Own Ranch Seasoning: Don’t have ranch seasoning on hand? Combine 1 tbsp dried dill, 1 tsp dried parsley, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp dried chives, 1/4 tsp black pepper, and a pinch of salt.
  • Sweet & Savory: Add a tablespoon of brown sugar to the seasoning mix for a delicious sweet and savory twist.
  • Extra Crunchy: For even crispier seeds, increase the roasting time by a few minutes, but watch them carefully to prevent burning.
  • Storage: Store your cooled Ranch Pumpkin Seeds in an airtight container at room temperature for up to a week. (They likely won’t last that long though!)
  • Serving Suggestions:
    • Enjoy them straight from the jar as a snack!
    • Sprinkle them on salads for extra crunch and flavor.
    • Add them to trail mix for a boost of protein and healthy fats.
    • Use them as a topping for soups or chili.

Nutritional Information (Approximate – Per 1/4 Cup Serving)

  • Calories: 160
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 6g

Time to Roast!

So, there you have it – a simple, delicious, and totally addictive recipe for Ranch Pumpkin Seeds. Don’t let those pumpkin seeds go to waste! Give this recipe a try and experience the joy of homemade snacks. Your taste buds (and your family!) will thank you. Happy roasting!

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