Ranch Pumpkin Seeds Recipe hits that salty-tangy spot and turns a simple pumpkin into the snack bowl. I toss these on salads, soups, and taco bowls, then stash a jar for crunchy snacking. The ranch seasoning clings to the toasted seeds and makes each handful pop with flavor. If you roast pumpkins every fall, this recipe turns the “extras” into the best part.
Homemade Ranch Pumpkin Seeds Recipe
I love this recipe because it turns food scraps into a bold, crunchy snack in under 30 minutes. You get to use the whole pumpkin, and you also score a snack that tastes like ranch chips without the mystery ingredients. The seasoning sticks beautifully to the warm seeds, so every bite hits with salt, herbs, onion, and garlic. I keep a little bowl on the counter, and it just vanishes.
Ingredients You’ll Need
- 2 cups raw pumpkin seeds (from 1–2 medium pumpkins), rinsed and dried
- 1–1.5 tablespoons neutral oil or melted butter (avocado, light olive, or ghee)
- 1.5–2 tablespoons ranch seasoning mix (store-bought or homemade)
- 1/4 teaspoon fine sea salt, to taste
- Optional add-ins: 1/4 teaspoon smoked paprika, 1/8 teaspoon cayenne, 1 teaspoon nutritional yeast, or 1 teaspoon grated Parmesan for extra savoriness
Homemade Ranch Seasoning (Quick Mix)
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried chives (optional)
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
How to Make Ranch Pumpkin Seeds
- Prep the seeds
- Scoop seeds from the pumpkin. Rinse in a colander to remove strings. Pat very dry with towels. Let them air-dry 10–20 minutes while you preheat.
- Season
- Toss seeds with oil until glossy but not drenched. Mix ranch seasoning and salt in a small bowl, then sprinkle over the seeds. Toss until every seed looks coated.
- Oven method
- Preheat oven to 325°F. Spread seeds on a parchment-lined sheet in a single layer. Bake 20–28 minutes, stirring every 8–10 minutes, until golden and crisp. For extra crunch, bump to 350°F for the last 3–5 minutes. Cool on the pan; they crisp further as they cool.
- Air fryer method
- Preheat air fryer to 320°F. Air fry in a single layer for 10–14 minutes, shaking the basket every 4 minutes. Watch the last few minutes so the seasoning doesn’t scorch.
- Finish
- Taste and add a pinch more ranch mix or salt if needed. Let the seeds cool fully before storing so they stay crunchy.
Substitutions & Variations
- Butter vs. oil: Use melted butter for a richer flavor, or go with avocado or light olive oil for a lighter crunch. Ghee lands right in the middle and coats well.
- Spicy ranch: Add cayenne, chipotle powder, or crushed red pepper. I go small at first, then adjust after roasting.
- Cheesy ranch: Shake on a teaspoon of nutritional yeast or a spoon of finely grated Parmesan after roasting.
- Lemon-pepper ranch: Add 1/2 teaspoon lemon zest and 1/4 teaspoon black pepper to the ranch mix for a bright, zesty twist.
- Garlic-parsley ranch: Boost with an extra pinch of garlic powder and chopped fresh parsley right after roasting.
- No ranch packet: Use the homemade mix from above and adjust salt to taste.
Pro Tips
- Dry the seeds well: I pat them dry, then spread them on a towel near the oven to let the warmth finish the job. Dry seeds mean crisp seeds.
- Season in stages: I coat with most of the ranch mix before roasting, then sprinkle a tiny bit more while hot for a vivid flavor.
- Stir on schedule: I set a timer to stir so the edges don’t overbrown. Even stirring equals even crunch.
- Roast by color and sound: I pull them when they look golden and sound snappy when I stir them. If they still look pale, give them a few more minutes.
- Salt wisely: Some ranch mixes run salty. Taste the mix first, then add extra salt only if the blend needs it.
What to Serve with it
- Soup toppers: Sprinkle over tomato soup, butternut squash soup, or chicken noodle for texture and flavor.
- Salad crunch: Use instead of croutons on Caesar, chopped salads, or grain bowls.
- Snack board: Add to a board with cheddar cubes, grapes, and crackers for a fun salty bite.
- Taco or chili garnish: Toss on tacos, burrito bowls, or chili for crunch and a hit of ranch.
- Breakfast upgrade: Scatter over avocado toast or scrambled eggs for a herby finish.
Make-Ahead and Storage
I roast a big batch on Sunday and snack all week without lifting another finger. The flavor stays bright, and the crunch holds when I store them the right way. I even keep a second batch in the freezer for busy days. You can scale the recipe easily and still get reliable results.
Make-Ahead: Rinse, dry, and season the raw seeds, then chill them in an airtight container for up to 24 hours. Roast when you want fresh, hot crunch.
To Refrigerate: Cool completely and store in a sealed jar at room temp for 1 week, or in the fridge for up to 3 weeks.
Freezing: Freeze cooled seeds in a zip-top bag for up to 3 months. Press out air to protect the crunch.
To Reheat: Re-crisp on a sheet pan at 325°F for 5–8 minutes or in the air fryer at 320°F for 3–5 minutes. Avoid the microwave, which softens the seeds.
Ranch Pumpkin Seeds Recipe
Ingredients
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a bowl, toss pumpkin seeds with olive oil until evenly coated.
- Add ranch seasoning mix, garlic powder, onion powder, dried dill, and salt. Stir to coat seeds thoroughly.
- Spread seasoned seeds in a single layer on the baking sheet.
- Bake for 20-25 minutes, stirring once halfway, until golden and crispy.
- Let cool completely before serving or storing.