Cinnamon Free Pumpkin Seed Herb Crunch
Toasted pumpkin seeds might be the most underrated pantry snack out there, and this herby, spiced version is proof they deserve a serious upgrade. The seeds get dry-toasted in a skillet until they pop and turn golden, then tossed with garlic-infused olive oil, cumin, turmeric, smoked paprika, and a pinch of cayenne for a flavor punch that's warm and smoky without leaning on any sweet spices. A squeeze of fresh lemon juice brightens everything up, while chopped flat-leaf parsley and thyme bring a garden-fresh finish that makes the whole thing feel surprisingly elegant. For anyone navigating a cinnamon sensitivity, spiced snacks and toppings can feel like a minefield — so many blends and seasoned nuts default to it without a second thought. Every single ingredient here is straightforward and easy to verify, so you can season boldly and snack without second-guessing the label. Scatter this crunch over soups, salads, or roasted vegetables, or just eat it straight from the bowl — it holds up beautifully at room temperature and stores well if it lasts that long.
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Learn more →Ingredients
4 servings
- 1 cup raw pumpkin seeds (pepitas)
- 1 tbsp garlic-infused olive oil
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp smoked paprika
- ¼ tsp fine sea salt
- 1 pinch cayenne pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
Instructions
- 1
Heat a large dry skillet over medium heat. Add the pumpkin seeds in a single layer and toast, stirring frequently, until they begin to pop and turn golden, about 4–5 minutes. Watch closely, as they can brown quickly.
- 2
Remove the skillet from the heat and immediately drizzle the garlic-infused olive oil over the seeds. Add the cumin, turmeric, smoked paprika, salt, and cayenne, then stir with a wooden spoon until the seeds are evenly coated.
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