Roasted Pumpkin Seeds With Ginger and Orange Zest Recipe

Add fresh ginger and orange zest to roasted pumpkin seeds for a spicy, bright departure from the usual.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated March 19, 2020
Pumpkin Seeds With Ginger and Orange Zest

Combine 2 teaspoons of grated ginger, 2 teapsoons of grated orange zest, and 2 tablespoons of olive oil. Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe, replacing the regular oil with the ginger-orange oil. When seeds are cool, toss with a few tablespoons of minced fresh chives.

. Photograph: J. Kenji López-Alt

Why It Works

  • Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.
  • Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.
  • Fresh ginger and orange zest add an unexpected bright, seasonal note to basic roasted pumpkin seeds.

Once you've mastered basic roasted pumpkin seeds, you can punch them up in a whole host of ways. This recipe adds grated ginger and orange zest to the oil used to coat the seeds, for a spicy and bright finish.

Recipe Details

Roasted Pumpkin Seeds With Ginger and Orange Zest Recipe

Active 15 mins
Total 90 mins
Makes 2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 2 cups pumpkin seeds
  • 2 tablespoons (30ml) 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

  1. Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200°F (90°C) oven, stirring occasionally, or use a hair dryer.

  2. In a large bowl, combine olive oil with grated ginger and orange zest. Set aside.

  3. Adjust oven rack to center position and preheat oven to 325°F (160°C). Toss dried pumpkin seeds with ginger-orange oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.

  4. When seeds have cooled, transfer to a serving bowl, toss with minced chives, and serve.

Special equipment

Rimmed baking sheet, Microplane grater

Make-Ahead and Storage

Roasted pumpkin seeds do not require refrigeration. Store in an airtight container at room temperature.

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