Ranch Roasted Pumpkin Seeds
A crunchy, savory fall snack that transforms pumpkin carving leftovers into an addictive treat. These Ranch Roasted Pumpkin Seeds are seasoned with zesty dry ranch mix and roasted until golden and crisp — the perfect no-waste autumn recipe.
Equipment
- Baking sheet
- Mixing bowl
- Paper Towels
- Colander
- Wooden spoon or spatula
Ingredients
- 1 cup raw pumpkin seeds (from 1 medium pumpkin)
- 1 tbsp extra virgin olive oil
- 0.4 oz packet of dry ranch salad dressing mix
- Kosher salt, to taste
Instructions
- After carving your pumpkin, separate the seeds from the pulp. Rinse well in a colander, then spread in a single layer on paper towels to air-dry for at least 30 minutes.
- Preheat oven to 350°F (175°C). Transfer the dried seeds to a baking sheet, drizzle with olive oil, and toss until evenly coated.
- Roast the seeds for 20–25 minutes, stirring every 5 minutes, until golden brown and crisp.
- Transfer the hot seeds to a bowl and immediately sprinkle with the ranch seasoning packet. Toss well to coat. Add kosher salt if needed.
- Let cool completely before serving for maximum crunch.
Notes
For extra crunch, let the washed seeds air-dry overnight before roasting. Swap ranch seasoning with taco seasoning, everything bagel mix, or smoked paprika for fun variations. Stir every 5 minutes during roasting to avoid burning.