Chili Roasted Pumpkin Seeds
Pumpkin seeds are super seeds as they benefit our bodies in so many ways. They provide protein, healthy fat, and fiber, not to mention a satisfying and flavorful crunch. They also offer up zinc, a mineral that plays a vital role in immunity, and magnesium, which is helpful for headache sufferers.
While there’s no wrong way to enjoy ’em, I like to roast pepitas (shell-less pumpkin seeds from specific hulless pumpkin varieties). I highly recommend using pepitas as the experience with shell-on or other shell-off seeds won’t be the same, and they are so widely available. They’re also the star ingredient in this easy-breezy recipe (and in my Cinnamon-Sugar Pumpkin Seeds). Make a batch and enjoy them right out of your hand, in salads, or to garnish creamy soups, stews, and chili!
For a sweet treat, try my Chocolate Sunflower-Butter Cups!
Chili Roasted Pumpkin Seeds
Ingredients
- 1 cup raw pepitas
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon ground cayenne
Instructions
- Preheat the oven to 325˚F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, combine the pepitas and oil and toss with a spoon to coat. Add the salt, garlic powder, cumin, chili powder, and cayenne and mix to combine. Lay the mixture out on the prepared baking sheet in a single layer and roast for 10 minutes.
- If you’d like them a bit toastier and crunchier, remove from the oven, shake the seeds around, then put back in the oven for another 2 to 4 minutes. Watch closely so they don’t burn. Let cool and enjoy.
