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Toasted Garlicky Pumpkin Seeds

Makes 1 cup


  • 1 cup raw shelled pumpkin seeds (aka pepitas / 120 g)
  • 1/2 teaspoon garlic granules
  • 1 1/2 teaspoons low-sodium soy sauce


  • Heat a skillet over low heat for 2 minutes (I like to use cast iron for this recipe). Add the pumpkin seeds in a single layer and cook for 5-7 minutes, stirring frequently so they toast evenly and don’t get too brown. The seeds should get a little dark but not super brown.
  • Turn off the heat, add the garlic granules and stir. 
  • Add the soy sauce and stir with a flat spatula until all the seeds are coated in soy sauce and garlic granules. Your skillet might get a little sticky from the mixture - this is normal. Just stir everything up the best you can. 
  • Transfer the pumpkin seeds to a plate and let them cool. Store in a jar in your fridge and add them to salads, baked potatoes and bowls.