SERVES 2 TO 4
One of my favorite field trips as a young boy was going to the pumpkin patch, and that image of clusters of large, bright orange pumpkins scattered throughout a vast field will forever pop into my mind when the first cool breeze of fall arrives. Now, if I remember correctly, the goal of the trip was to bring home a beautiful pumpkin to carve for Halloween. But my favorite part, or rather result, was when we roasted the abundance of leftover pumpkin seeds.
This variation is cheesy and salty, with a touch of spice. The best part is having your whole home smelling absolutely scrumptious while they bake. I’d say they’d be good sprinkled on top of a salad, but they have honestly never lasted that long for me. Good luck!
1½ cups whole pumpkin seeds, rinsed and dried
1½ tablespoons nutritional yeast
1 tablespoon olive oil
1 tablespoon tamari
1 teaspoon rice vinegar
¼ teaspoon sea salt, or to taste
¼ teaspoon freshly cracked black pepper, or to taste
Dash cayenne pepper
Dash sweet paprika
½ tablespoon toasted sesame oil
Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
In a small bowl, combine the pumpkin seeds, nutritional yeast, olive oil, tamari, vinegar, salt, black pepper, cayenne, and paprika and mix well.
Spread the seeds in an even layer on the baking sheet. Bake for 30 minutes. Toss, then bake until golden brown and crispy, 20 to 30 minutes longer.
Remove from the oven, drizzle with the toasted sesame seed oil, and carefully toss. Let cool for 10 minutes before enjoying, as they will crisp up even more. Keep them stored in a tightly sealed container for up to a few days.