Best Garlic Pumpkin Seeds Recipes

GARLIC PUMPKIN SEEDS

Steps:

• In a small bowl, combine the oil, celery salt, garlic powder and seasoned salt. Add pumpkin seeds; toss to coat. Spread a quarter of the seeds in a single layer on a microwave-safe plate. Microwave, uncovered, on high for 1 minute; stir., Microwave 2-3 minutes longer or until seeds are crunchy and lightly browned, stirring after each minute. Repeat with remaining pumpkin seeds. Serve warm, or cool before storing in an airtight container.

SESAME-GARLIC PUMPKIN SEEDS

Steps:

• Preheat oven to 325°. In a small bowl, whisk egg white and oil until frothy. Add pumpkin seeds and toss to coat. Stir in sesame seeds, poppy seeds, onion, garlic, salt and caraway seeds. Spread in a single layer in a parchment-lined 15x10x1-in. baking pan., Bake 35-40 minutes or until dry and golden brown, stirring every 10 minutes.

ROSEMARY-GARLIC PUMPKIN SEEDS

Steps:

• Preheat oven to 275º.
• Toss the pumpkin seeds with olive oil and the spices.
• Spread the pumpkin seeds in a even layer on a rimmed baking sheet & roast for about 1 hour, stirring every 15 minutes until golden brown.

GARLIC-CAYENNE PUMPKIN SEEDS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Clean pumpkin seeds, making sure there is as little pumpkin debris as possible. Pat seeds dry and place in a bowl.
• Add melted butter, garlic salt, and cayenne pepper; stir until evenly coated. Transfer to a baking sheet, spread in an even layer, and sprinkle a light layer of salt over top.
• Bake in the preheated oven, stirring occasionally, until dry and golden brown, about 1 hour.

PUMPKIN SEEDS WITH WORCESTERSHIRE AND GARLIC

Steps:

• Remove pumpkin seeds from pumpkin and pat dry with a paper towel. It is not necessary to rinse the seeds; they will be more flavorful without being rinsed.
• Combine all the ingredients in a bowl and toss well to mix.
• Spread seeds in a single layer on a nonstick baking sheet.
• Bake at 250 degrees for 1 1/2 hours.

CELERIAC RIBBONS TOSSED WITH CHARD, GARLIC & PUMPKIN SEEDS

Steps:

• Using a good vegetable peeler, cut long, wide strips (about the width of pappardelle) around the circumference of the celeriac, into a bowl of water and lemon juice, until you have lots of ribbons. Allow for more than you would if using pasta.
• Dry-fry the pumpkin seeds in a pan until they've puffed and popped. Set aside.
• Bring a large pan of salted water to the boil. Add the celeriac for 1 min, drain and reserve the water. In a non-stick frying pan, heat the oil and butter until the butter has melted and foamed up. Add the thyme, garlic and chilli.
• Cook the garlic mixture for 5 mins until fragrant and almost golden, add the chard stalks and stir, cooking for a couple more mins. Add the pumpkin seeds and the chard leaves, season and squeeze in some lemon juice. Turn up the heat and stir in half the grated cheese. Add the celeriac and a slosh of the cooking water and toss, shaking the pan until the sauce looks glossy. Divide between plates, top with more cheese and serve.

GARLIC PUMPKIN SEEDS

Steps:

• 1. In a small bowl, combine the oil, celery salt, garlic powder and seasoned salt. Add pumpkin seeds; toss to coat. Spread a quarter of the seeds in a single layer on a microwave-safe plate. Microwave, uncovered, on high for 1 minute; stir. Microwave 2-3 minutes longer or until seeds are crunchy and lightly browned, stirring after each minute. Repeat with remaining pumpkin seeds. Serve warm, or cool before storing in an airtight container.