“Sour Cream” and Onion Pumpkin Seeds

Laura Franklin, CNP, FMCHCAnytime, Gluten-Free, Paleo, Recipes, SnacksLeave a Comment

Confession: back in the day, I used to love Ruffles Sour Cream and Onion chips. Yup. BUT I don’t eat them anymore, because maybe I’ve grown up or something, so I was pretty excited when I came up with this recipe, which made me reminiscent of the good old Ruffles SC&O days. These pumpkin seeds are dairy-free and gluten-free and make a great on-the-go snack!

"Sour Cream" and Onion Pumpkin Seed Recipe


  1. Preheat oven to 400°F.
  2. Toss pumpkin seeds in a bowl with melted ghee, until evenly coated.
  3. Add spices and tamari until seeds are well coated.
  4. Spread seeds evenly onto a baking sheet and bake for 2-3 minutes, watching closely. Remove when seeds are golden brown.
  5. Enjoy!

Recipe Notes

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