Wheat Free Pumpkin Seed Herb Crunch
Toasted pumpkin seeds get a serious glow-up here, transformed into a crunchy, herb-flecked snack that's bold enough to stand on its own and versatile enough to finish a salad, soup, or grain bowl. The garlic-infused olive oil does a lot of heavy lifting, carrying the warm spices — cumin, turmeric, smoked paprika, and a pinch of cayenne — into every single seed. A squeeze of fresh lemon juice brightens the whole thing right before the parsley and thyme go in, giving you that fresh, green contrast against the smoky heat. The entire process happens in one skillet in just a few minutes, which means you're never far from something genuinely delicious. For anyone navigating wheat-free eating, this is the kind of snack that requires zero substitutions or label-reading anxiety — every ingredient is naturally free of gluten-containing grains. Keep a jar on the counter and you'll find yourself reaching for it constantly.
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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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