Ranch roasted pumpkin seeds are a delicious, tangy, and buttery fall snack great for satisfying your savory cravings! Raw pumpkin seeds are combined with olive oil, a Hidden Valley Dip mix packet, paprika, and salt. Make these salty and savory seeds with ranch flavoring and your family will have a new fall-favorite snack!
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Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Combine and mix pumpkin seeds, extra virgin olive oil, Hidden Valley Original Ranch mix, paprika, and salt on your baking sheet. Spread seeds out evenly in a single layer.
Bake at 375°F (190°C) for 10-15 minutes or until seeds are golden brown and crispy. Cool before serving.
Notes
You may also use a Ziploc bag to shake all ingredients together before placing them on the baking sheet.
If you prefer a spicy version of this recipe, you can add ¼ teaspoon of cayenne pepper before roasting.
1 ounce is the equivalent of 1 standard-sized Hidden Valley Original Ranch mix packet.
I like to stir my roasting pumpkin seeds about halfway through the cooking time to ensure they roast evenly.
To store: Keep leftover pumpkin seeds in an airtight container at room temperature for up to 2 weeks. Store in the fridge for up to 3 months.
To freeze: Put leftover pumpkin seeds in a freezer-safe Ziploc bag or container for up to 6 months.
To reheat: Bake in the oven at 350°F (175°C) for 5 minutes, or on the stovetop in a dry saucepan over low heat.
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