Spicy Roasted Pumpkin Seeds: Addictive Fall Snack Recipe
Create a warm and spicy fall snack with these roasted pumpkin seeds. They’re crunchy, salty, and perfect for the season.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 cups
- Category: Snack
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups pumpkin seeds
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 300°F (150°C).
- If you’re using fresh pumpkin seeds, clean them and remove any pumpkin pulp.
- Pat the pumpkin seeds completely dry with a paper towel.
- In a medium bowl, toss the pumpkin seeds with olive oil.
- Add chili powder, cumin, cayenne pepper, salt, and black pepper. Toss until the seeds are evenly coated.
- Spread the seasoned seeds in a single layer on a baking sheet.
- Roast for 15-20 minutes, stirring halfway through, until the seeds are golden brown and toasted.
- Let them cool completely before enjoying.
Notes
- For extra crispiness, ensure the seeds are very dry before roasting.
- Adjust the spice level to your preference by adding more or less cayenne pepper.
- These seeds are best enjoyed fresh but can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1/4 cup
- Calories: Approximately 150
- Sugar: Less than 1g
- Sodium: Approximately 200mg
- Fat: Approximately 12g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Approximately 10g
- Trans Fat: 0g
- Carbohydrates: Approximately 5g
- Fiber: Approximately 2g
- Protein: Approximately 6g
- Cholesterol: 0mg