Ranch Pumpkin Seeds

Ranch Pumpkin Seeds

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From: EatingWell.com, September 2018

Making your own ranch dressing mix is easy to do and cuts down on sodium and eliminates additives. We replicate the distinctive flavor of ranch with buttermilk powder in this easy roasted pumpkin seed recipe. It's a convenient staple to have on hand for muffins and baked goods, too.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups unhulled pumpkin seeds (see Tip)
  • 2 tablespoons buttermilk powder
  • 1 tablespoon dried chives
  • 2 teaspoons dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 egg white, beaten until frothy


  • Prep

  • Ready In

  1. Preheat oven to 300°F.
  2. Spread pumpkin seeds in an even layer on a large rimmed baking sheet. Bake, stirring once, until starting to brown, about 40 minutes.
  3. Meanwhile, stir buttermilk powder, chives, dill, garlic powder, onion powder, salt and pepper together in a small bowl. Carefully transfer the pumpkin seeds to a medium bowl. Pour the egg white over the seeds; stir to coat. Add the buttermilk powder mixture and stir to coat. Return the seeds to the baking sheet and spread in an even layer. Bake until light brown, about 15 minutes more.
  • Tip: Learn how to clean and prepare pumpkin seeds before roasting, here.
  • To make ahead: Store in an airtight container for up to 3 days.

Nutrition information

  • Serving size: about 2 tablespoons
  • Per serving: 95 calories; 8 g fat(1 g sat); 1 g fiber; 2 g carbohydrates; 5 g protein; 10 mcg folate; 1 mg cholesterol; 1 g sugars; 0 g added sugars; 20 IU vitamin A; 1 mg vitamin C; 20 mg calcium; 2 mg iron; 82 mg sodium; 153 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat

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