Xanthan Gum Free Pumpkin Seed Herb Crunch
Toasted pumpkin seeds are one of those snacks that seem simple until you actually make them at home and realize how much better they taste than anything from a bag. The seeds get toasted in a dry skillet until they pop and turn golden, then get tossed with garlic-infused olive oil, cumin, turmeric, smoked paprika, and a pinch of cayenne for a warm, layered heat that builds with every handful. A squeeze of fresh lemon juice cuts through the richness, and the chopped parsley and thyme bring a bright, herby finish that makes the whole thing feel surprisingly sophisticated. Many store-bought seasoned seeds rely on additives and stabilizers you'd rather avoid, but every single ingredient here is clean and straightforward — no fillers, no thickeners, nothing unnecessary. This is the kind of recipe that works as a snack on its own, a salad topper, or a crunchy garnish over roasted vegetables or soup. It comes together in under ten minutes and stores easily, so making a big batch is absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!