Description
A crunchy, zesty, and slightly spicy snack that’s perfect for fall gatherings, lunchbox treats, or a healthy on-the-go bite. These roasted pumpkin seeds are coated with chili, lime, and a blend of spices that make them irresistibly flavorful.
Ingredients
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1 cup raw pumpkin seeds (hulled or from a fresh pumpkin)
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1 tablespoon olive oil (or avocado oil)
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1 teaspoon chili powder
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½ teaspoon smoked paprika (optional)
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½ teaspoon ground cumin
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¼ teaspoon cayenne pepper (adjust to taste)
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Zest of 1 lime
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Juice of ½ lime
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½ teaspoon salt (or to taste)
Instructions
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Prepare the Pumpkin Seeds: Rinse fresh pumpkin seeds to remove pulp, then pat dry thoroughly. If using store-bought raw seeds, measure out one cup.
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Preheat the Oven: Set your oven to 325°F (165°C). Line a baking sheet with parchment paper for easy cleanup.
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Mix the Seasoning: In a bowl, combine olive oil, chili powder, smoked paprika, cumin, cayenne pepper, lime zest, lime juice, and salt. Stir into a fragrant paste.
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Coat the Seeds: Toss the pumpkin seeds in the seasoning mixture until evenly coated.
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Roast the Seeds: Spread the seeds in a single layer on the baking sheet. Roast for 20–25 minutes, stirring halfway through for even cooking. Watch carefully during the last few minutes to avoid burning.
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Cool and Enjoy: Let the seeds cool completely. They will crisp up as they cool. Store in an airtight container for up to one week.
Notes
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Adjust cayenne pepper for desired spice level.
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Fresh lime juice and zest add the best flavor—avoid bottled juice if possible.
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For extra crunch, ensure seeds are thoroughly dried before seasoning.
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Store in the refrigerator for up to three weeks or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes