Roasted Cantaloupe Seeds – three ways
Ingredients
Cinnamon sugar cantaloupe seeds
1/2 cup raw cantaloupe seeds
1 teaspoon olive oil
1/2 teaspoon cinnamon
1 tablespoon brown sugar
Pinch of salt
For a little extra kick, try adding 1/8 teaspoon of cayenne pepper!
Note: Brown sugar has a tendency to burn in the oven, so keep a close eye on batch.
Salt and pepper cantaloupe seeds
1/2 cup raw cantaloupe seeds
1 teaspoon olive oil
1/2 teaspoon sea salt
1/8–1/2 teaspoon black pepper (fresh cracked is recommended)
Ranch cantaloupe seeds
1/2 cup raw cantaloupe seeds
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon parsley
1/4 teaspoon garlic powder
1/4 teaspoon dill
1/8 teaspoon dry mustard
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon black pepper
Directions
Wash the outside of the cantaloupe and cut it down the center. Scoop out the middle and pull away large pieces of the fruit from the seeds by hand. Of course, save the rest of the fruit for another delightful recipe.
Once you have the seeds mostly separated, transfer them to a colander to rinse away the rest of the netting. If a small amount remains after you rinse the seeds, don’t worry, it will crisp up in the oven and you won’t even notice it.
Place rinsed seeds on a dish towel and pat dry.
Pre-heat the oven to 300° and line a baking sheet with parchment paper. It’s important to roast the cantaloupe seeds at a low temperature to make them addictively crunchy without burning them.
For every half cup of seeds, toss them with a teaspoon of olive oil followed by spice blend of choice. Mix oil and spices well to coat every seed.
Then spread the seeds onto the lined baking sheet in a single layer and bake for about 20-30 minutes. Check the progress at 10 minutes.
The seeds are ready when they start to brown. You don’t want them very dark, just golden. If you taste them right out of the oven, they may be a little chewy, but as they cool, they will become satisfyingly crispy.
