Print

Crispy Garlic Parmesan Pumpkin Seeds: Best Party Snack Ever

garlic parmesan pumpkin seeds - featured image
Print Recipe

These crispy garlic parmesan pumpkin seeds are the ultimate party snack—easy to make, incredibly addictive, and perfect for any gathering. With a perfect balance of savory garlic, nutty parmesan, and satisfying crunch, they disappear faster than you can imagine.

Ingredients

Scale
  • 2 cups fresh pumpkin seeds (about 240g), rinsed and patted dry
  • 3 tablespoons unsalted butter (42g), melted
  • 1 tablespoon extra virgin olive oil (15ml)
  • 2 teaspoons garlic powder
  • 1/2 cup finely grated parmesan cheese (50g)
  • 1 teaspoon fine sea salt (5g), plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions

  1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Clean and dry your pumpkin seeds: rinse fresh seeds in a colander under cold water, removing any pumpkin flesh. Spread on a clean kitchen towel and pat completely dry.
  3. Mix the flavor base: in a mixing bowl, combine melted butter, olive oil, garlic powder, salt, and black pepper. Whisk until well combined. If using cayenne, stir it in now.
  4. Coat the seeds: add the dried pumpkin seeds to the bowl and toss thoroughly with the butter mixture until every seed is coated.
  5. Spread on the baking sheet: pour the coated seeds onto the prepared sheet and spread into a single, even layer.
  6. Roast for 20 minutes: place the sheet on the center rack and roast for 20 minutes. Halfway through (at 10 minutes), stir the seeds with a spatula.
  7. Add the parmesan: after 20 minutes, remove the sheet from the oven. Sprinkle the grated parmesan evenly over the seeds, then toss gently to coat. Spread back into an even layer.
  8. Increase heat and finish roasting: crank the oven temperature to 350°F (175°C). Return the sheet to the oven and roast for another 8-10 minutes, until the seeds are golden brown and the cheese is crispy. Watch closely to avoid burning.
  9. Cool completely: remove from the oven and let cool on the sheet for 5 minutes, then transfer to a cooling rack or plate to cool completely (at least 15-20 minutes). They will continue to crisp up as they cool.
  10. Break apart any clumps: once cooled, gently break apart any clusters of seeds with your fingers.

Notes

Don’t skip drying the seeds thoroughly—moisture prevents crispiness. Watch the oven closely during the final minutes to avoid burning the parmesan. Season while warm, but go easy on salt as parmesan adds saltiness. Make a double batch as they disappear fast. For best results, use garlic powder, not fresh garlic, which can burn. Store in an airtight container at room temperature for up to 2 weeks; do not refrigerate. To re-crisp, roast at 300°F for 5 minutes.

Nutrition

Keywords: pumpkin seeds, garlic parmesan, party snack, crispy, easy snack, game day snack, holiday snack

Find it online: https://spoonmira.com/crispy-garlic-parmesan-pumpkin-seeds-best-party-snack-ever/