Chili-Roasted Pumpkin Seeds Recipe
Next time you cook with fresh pumpkin, don't be so quick to scrape the seeds straight into the bin. Why not clean the pumpkin seeds, and roast them instead? We love reducing kitchen waste as much as possible, and this chili-roasted pumpkin seed recipe is a fun and easy way to make the most out of every part of the pumpkin.
While pumpkin seeds can be enjoyed raw, we highly recommend roasting them. This process enhances their taste and texture, giving them a savory nutty flavor, and a delicious crispy crunch. These roasted pumpkin seeds make a delicious snack on their own, or they can be used as a crunchy, flavorful garnish on salads, roast vegetables, pastas, and much more.
Recipe developer Jennine Rye assures us that this recipe is really quick and straightforward, and tells us that it is possible to use any type of pumpkin seed. So, whether you have some leftover seeds from carving pumpkins, or a bag of store-bought pumpkin seeds sitting in the cupboard, we recommend giving this recipe a go.
Gather the ingredients for these roasted pumpkin seeds
To make this chili-roasted pumpkin seed recipe, first you will need to gather the ingredients. You will need pumpkin seeds, olive oil, ground paprika, ground cumin, chili flakes, and salt. The addition of chili flakes, paprika, cumin, and salt to these roasted pumpkin seeds is a simple way to dress them up with a real fiery punch of flavor.
Season the pumpkin seeds
Preheat the oven to 375 F. When roasting food in the oven, it is important to make sure that your oven is actually heating up to the correct temperature, and that it is evenly heating the oven space. Very few ovens are completely accurate, so we recommend using an oven thermometer to check the accuracy of your oven before using it.
To roast the pumpkin seeds, pour the pumpkin seeds onto a large baking tray. Then, drizzle the olive oil in the tray, and stir the seeds until thoroughly coated. Sprinkle the paprika, cumin, chili flakes, and salt onto the pumpkin seeds, and combine everything once more.
Bake and serve the roasted pumpkin seeds
Then, place the baking tray into the preheated oven, and roast for 20 to 30 minutes. Make sure to stir the pumpkin seeds once or twice throughout the roasting process, but don't open the oven door too often.
When the pumpkin seeds are crisp, fragrant, and begin to color, remove them from the oven, and allow them to cool completely before serving. Then, transfer them to an airtight container, and store them for up to 1 month.
- 1 cup pumpkin seeds
- 1 tablespoon olive oil
- ½ teaspoon ground paprika
- ½ teaspoon ground cumin
- ½ teaspoon chili flakes
- ½ teaspoon salt
- Preheat the oven to 375 F.
- In a large baking tray, add the pumpkin seeds, and the olive oil. Mix thoroughly to coat.
- Add the ground paprika, ground cumin, chili flakes, and salt. Mix everything together.
- Roast the pumpkin seeds for 20 to 30 minutes, stirring the pumpkin seeds once or twice throughout that time. When they are crisp, fragrant, and beginning to color, remove the baking tray from the oven.
- Wait for the pumpkin seeds to cool completely before serving, then transfer them to an airtight container, and use within 1 month.
| Calories per Serving | 212 |
| Total Fat | 19.3 g |
| Saturated Fat | 3.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 3.7 g |
| Dietary Fiber | 2.1 g |
| Total Sugars | 0.5 g |
| Sodium | 84.8 mg |
| Protein | 9.8 g |
