Thai Pumpkin Seeds Recipe

Pumpkin seeds: The main ingredient, providing a crunchy base.

Olive oil: Helps to coat the seeds and ensures even roasting.

Salt: Enhances the overall flavor.

Cayenne pepper: Adds a spicy kick to the seeds.

Lime juice: Provides a zesty, fresh flavor.

Soy sauce: Adds a rich, umami depth to the recipe.

When cleaning and drying pumpkin seeds, make sure to remove all the pumpkin flesh and stringy bits. This will help the seeds roast more evenly and achieve a better crispiness. After washing, spread the seeds out on a towel and let them air dry completely before proceeding with the recipe. This ensures that the olive oil and seasonings adhere better to the seeds.

• pumpkin seeds - Substitute with sunflower seeds: Sunflower seeds have a similar texture and can be roasted in the same way as pumpkin seeds.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that complements the Thai spices well.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a touch of umami, enhancing the overall taste.

• cayenne pepper - Substitute with chili powder: Chili powder provides a similar level of heat and can be used in the same quantity.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and freshness to the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• Allow the pumpkin seeds to cool completely before storing. This helps prevent condensation, which can make the seeds soggy.
• Transfer the cooled seeds to an airtight container. Mason jars, resealable plastic bags, or any container with a tight-fitting lid will work perfectly.
• Store the container in a cool, dry place, such as a pantry or cupboard. The seeds should stay fresh for up to two weeks.
• For longer storage, place the airtight container in the refrigerator. This can extend the freshness of the pumpkin seeds for up to a month.
• If you want to keep the seeds for an even longer period, consider freezing them. Place the seeds in a freezer-safe bag or container, ensuring as much air is removed as possible before sealing.
• Label the container with the date to keep track of their freshness.
• When ready to enjoy, simply take out the desired amount and let them come to room temperature. You can also reheat them in the oven at 300°F (150°C) for a few minutes to restore their crispiness.

• Oven Method: Preheat your oven to 300°F (150°C). Spread the leftover pumpkin seeds in a single layer on a baking sheet. Bake for about 5-7 minutes, stirring halfway through, until they are warmed and crispy again.

• Stovetop Method: Heat a skillet over medium heat. Add the pumpkin seeds and toast them for about 3-5 minutes, stirring frequently to prevent burning. This method will quickly bring back their crunch.

• Microwave Method: Place the pumpkin seeds in a microwave-safe dish. Microwave on high for 30-second intervals, stirring between each interval, until they are heated through. Be cautious as this method can sometimes make the seeds chewy instead of crispy.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Spread the pumpkin seeds in a single layer in the air fryer basket. Air fry for about 3-5 minutes, shaking the basket halfway through, until they are warm and crispy.

• Oven: Used to bake the pumpkin seeds at the required temperature of 350°F (175°C).

• Mixing bowl: Used to combine the pumpkin seeds with olive oil, salt, cayenne pepper, lime juice, and soy sauce.

• Baking sheet: Used to spread the coated pumpkin seeds in a single layer for baking.

• Spatula: Used to stir the pumpkin seeds halfway through the baking process to ensure even cooking.

• Measuring spoons: Used to measure out the olive oil, salt, cayenne pepper, lime juice, and soy sauce accurately.

• Cooling rack: Used to let the baked pumpkin seeds cool down before serving.

Pre-measure ingredients: Measure out the pumpkin seeds, olive oil, salt, cayenne pepper, lime juice, and soy sauce before starting to save time during preparation.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent the seeds from sticking.

Mix in a large bowl: Use a large mixing bowl to ensure the pumpkin seeds are evenly coated with the seasoning.

Batch roasting: If you have a large quantity of seeds, roast them in batches to ensure even cooking.

Cool on the baking sheet: Let the seeds cool directly on the baking sheet to save time on transferring them to another container.