These scrumptious, crunchy lemon garlic pumpkin seeds make a delicious snack! They’re also great atop salads, soups, and stir-fries.
I love pumpkin seeds. I began incorporating them into my diet because of their high zinc content, but they’re also high in protein and other nutrients.
They’re also very versatile. They can be made into a seed butter, dairy-free milk, or even a flour for using in baked goods.
I love to snack on them raw, but I created this recipe as a delicious way to eat them with the complementary flavors of lemon and garlic.
In addition to making a healthy snack, these also work great as a salad topper or atop a stir-fry.
Ingredients and substitutions
- Raw pumpkin seeds (or pepitas)
- Olive oil
- Lemon juice
- Garlic powder
- Onion powder
- Sea salt
Recipe steps
Begin by mixing all the ingredients together in a bowl. Let the pumpkin seeds marinate for about 15 minutes.
Bake the seeds in an oven for 8-10 minutes or until golden. Cool and enjoy!
Recipe notes
Try these atop a salad made with our favorite Italian dressing or for a little crunch in this quinoa stir-fry.
Please enjoy the video showing you how to make them!
Lemon Garlic Pumpkin Seeds
Watch the Video
Ingredients
- 1 cup raw pumpkin seeds
- 2 Tablespoons lemon juice
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- 1 teaspoon olive oil
Instructions
- Mix all of the ingredients together.
- Let the ingredients marinate for 15 minutes.
- Preheat the oven to 350 degrees.
- Drain any excess liquid from the seeds.
- Spread the seeds onto a parchment paper-lined baking sheet.
- Bake 8-12 minutes until golden.
- Cool and enjoy!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
i’ve been waiting for this recipe!!! 😀
I hope you like it Dawn! 🙂