Ranch Pumpkin Seeds

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Prep Time: 10 mins Cook Time: 1 hr Servings: Servings: 16 Source:

Ingredients

2 cups unhulled pumpkin seeds (see Tip)

2 tablespoons buttermilk powder

1 tablespoon dried chives

2 teaspoons dried dill

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

¼ teaspoon ground pepper

1 egg white, beaten until frothy

Directions

Instructions Checklist

Preheat oven to 300 degrees F.

Spread pumpkin seeds in an even layer on a large rimmed baking sheet. Bake, stirring once, until starting to brown, about 40 minutes.

Meanwhile, stir buttermilk powder, chives, dill, garlic powder, onion powder, salt and pepper together in a small bowl. Carefully transfer the pumpkin seeds to a medium bowl. Pour the egg white over the seeds; stir to coat. Add the buttermilk powder mixture and stir to coat. Return the seeds to the baking sheet and spread in an even layer. Bake until light brown, about 15 minutes more.

Notes

Tip: Learn how to clean and prepare pumpkin seeds before roasting, here.

To make ahead: Store in an airtight container for up to 3 days.

Nutrition

95 calories; 8 g total fat; 1.4 g saturated fat; 1 mg cholesterol; 82 mg sodium. 153 mg potassium; 2.4 g carbohydrates; 1 g fiber; 1 g sugar; 5.4 g protein; 20 IU vitamin a iu; 1 mg vitamin c; 10 mcg folate; 20 mg calcium; 2 mg iron; 97 mg magnesium