Mom's Best Recipes
Recipe

Light Savory Herb Pumpkin Seeds

Crispy, golden pumpkin seeds tossed with olive oil, lemony herbs, and just enough garlic to keep things interesting. A quick, light snack that tastes like you meant to make it.

Author By Matt Campbell
4.8
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There are two kinds of pumpkin seeds in this world. The heavy, salt-bomb bar snack kind. And the kind you keep “accidentally” wandering back to all afternoon because they are crisp, herbal, and weirdly refreshing.

This is that second kind.

We are keeping it light with olive oil, dried herbs, a little garlic, and a quick hit of lemon zest at the end. The seeds roast up with crisp edges and a toasty, nutty center, then the herbs wake everything up so it tastes like a snack and a garnish had a very tasty baby.

Why It Works

  • Fast crunch with big flavor: roasting at a moderate temperature dries the seeds out and crisps them without needing a lot of oil.
  • Herby, not heavy: dried herbs bloom in warm oil and cling to the seeds, giving you savory depth without feeling greasy.
  • Bright finish: lemon zest goes on after roasting so it stays fragrant instead of turning bitter.
  • Reliable results: a simple dry step first (patting the seeds really well) is the difference between “kinda chewy” and “snackable crunch.”

Pairs Well With

  • Tomato basil soup
  • Butternut squash salad with apples
  • Roasted sweet potatoes with yogurt sauce
  • Avocado toast with a soft egg

Storage Tips

Let them cool completely before storing. Warm seeds trapped in a container make steam, and steam is the enemy of crunch.

  • Room temperature: Store in an airtight jar or container once fully cooled. If they still feel even a little warm, leave the lid slightly cracked for the first hour, then seal. Best within 3 to 5 days.
  • To re-crisp: Toast in a dry skillet over medium heat for 2 to 3 minutes, or warm on a sheet pan at 300°F (150°C) for 5 to 7 minutes.
  • Freezing: You can freeze them, but they lose some snap. If you do, re-crisp in the oven after thawing.

Common Questions

Do I have to boil pumpkin seeds before roasting?

No. Boiling can help if you want very even seasoning penetration, especially with a heavy salt brine. For this light herbal version, drying them well and roasting does the job.

Why are my pumpkin seeds chewy?

Usually one of three things: they were not dried enough, they were piled too thick on the pan, or they did not roast long enough. Spread them in one layer and keep roasting until they are mostly crisp. They also crisp more as they cool.

Can I use store-bought raw pepitas?

Yes, but note: pepitas are typically hull-less seeds, not the shell-on seeds you scoop from a carving pumpkin. They roast faster and come out more tender than super-crunchy. Start checking at about 8 minutes and expect a range of 8 to 12 minutes, stirring once. Stop when they are fragrant and lightly golden.

What herbs work best?

Rosemary, thyme, oregano, and sage all play nicely with pumpkin seeds. Dried Italian seasoning is a totally valid shortcut.

How do I make them spicy?

Add 1/4 teaspoon cayenne or 1/2 teaspoon smoked paprika with the herbs. If you like a slow burn, a pinch of crushed red pepper is perfect.

The first time I roasted pumpkin seeds at home, I treated them like they were indestructible. Too much oil, too much salt, and I forgot them just long enough to get that faint “campfire” vibe. They were… not subtle.

These days I go for a lighter hand. A little olive oil, herbs that smell like a cozy kitchen, and lemon zest right at the end. It feels like the snack you put out for people, then realize you ate half of it while “testing for seasoning.”