Roasted Pumpkin Seeds with Ginger and Orange Zest
Crunchy roasted pumpkin seeds get a citrusy lift from orange zest, fresh ginger, and chives for a savory snack with a little sparkle.
Prep 10 min · Cook 25 min · Total 1 hr 45 min · Makes about 2 cups
Ingredients
- 2 cups pumpkin seeds
- 2 tablespoons olive oil
- 2 teaspoons grated fresh ginger
- 2 teaspoons grated fresh orange zest
- Kosher salt and freshly ground black pepper
- 3 tablespoons minced chives
Directions
- Rinse the pumpkin seeds well, taking care to clear away any bits of pulp. Spread them onto a rimmed baking sheet lined with paper towels, then leave them at room temperature until fully dry, about 1 hour. If you want to move things along, place the seeds in a 200 degrees F (90 degrees C) oven and stir them now and then, or dry them with a hair dryer.
- In a large bowl, stir together the olive oil, grated ginger, and orange zest. Put it aside for the moment.
- Place an oven rack in the center and heat the oven to 325 degrees F (160 degrees C). Add the dried pumpkin seeds to the ginger-orange oil, toss to coat, and season with salt and pepper. Spread the seeds on a rimmed baking sheet. Roast until they turn lightly golden, stirring from time to time, about 25 minutes total.
- After the seeds have cooled, spoon them into a serving bowl, add the minced chives, toss, and serve.