Description
Crunchy, savory, and dairy-free — these Vegan Garlic Parmesan Roasted Pumpkin Seeds are the ultimate crunchy snack! Made with olive oil, garlic, nutritional yeast, smoked paprika, salt, and dried parsley, they’re flavorful, easy to make, and perfect for snacking, or topping on soups and salads.
Ingredients
Units
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- 2 1/2 cups whole, raw pumpkin seeds
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/8 teaspoon smoked paprika
- 1-2 teaspoons partially dried parsley (or fully dried parsley)
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper. Clean and dry the pumpkin seeds thoroughly — removing any pulp. This ensures they roast evenly.
- In a small bowl combine nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and parsley.
- In a large bowl add the pumpkin seeds and olive oil. Toss to coat the seeds in the oil and then add the seasoning mix. Toss the pumpkin seeds to coat the seeds evenly in the spice mixture.
- Spread the seeds in a single layer on the prepared baking sheet. Bake for 25–30 minutes, stirring once or twice, until golden and crisp.
- Remove from the oven and sprinkle with any additional spices while warm. Allow them to cool completely- they’ll get even crunchier as they cool. Store in an airtight container.
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
If you want to make this healthy snack when it’s not pumpkin season, you can purchase whole, raw pumpkin seeds!
- Prep Time: 10
- Cook Time: 30 minutes
- Category: Snacks