Chestnut Free Mediterranean Herb Roasted Seeds
Roasted seeds might sound simple, but this Mediterranean-spiced version is genuinely snackable — the kind of thing you make once and then find yourself making every weekend. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with smoked paprika, cumin, and oregano before hitting a low oven, where they slowly turn golden, fragrant, and irresistibly crunchy. A hit of fresh lemon zest stirred in right off the pan brightens everything up and makes the spices pop in a way that feels almost restaurant-worthy. For anyone navigating tree nut allergies or avoiding chestnuts specifically, seeds like these are a fantastic snack option — no cross-contamination worries when you're making them yourself from scratch at home. The technique is forgiving but rewards attention in those last couple of minutes, so keep an eye on the oven and you'll be rewarded with perfectly puffed, crispy pepitas every time. Finish with a scatter of fresh parsley if you have it on hand, and serve at room temperature as a snack, a salad topper, or a crunchy addition to a mezze spread.
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Learn more →Ingredients
6 servings
- 1 cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- 1 ½ tbsp garlic-infused oil
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp fine salt
- ¼ tsp black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, combine the pumpkin seeds and sunflower seeds with the garlic-infused oil, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Toss until every seed is evenly coated.
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