Spicy Pumpkin Seeds
Treat yourself to these Hot and Spicy Roasted Pumpkin Seeds ... they're the perfect fall snack!
Servings: 16 servings
Calories: 26kcal
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne
- kosher salt
Equipment
Instructions
- Preheat oven to 350°F (175°C).
- Separate pumpkin seeds from pulp, then transfer seeds to a baking sheet. Let dry for at least 30 minutes.
- Drizzle seeds with olive oil, sprinkle with chili powder, garlic powder, and cayenne, and season generously with salt. Mix well.
- Roast seeds, stirring every five minutes, until they're toasted and crispy (about 20 to 25 minutes).
- Taste seeds and season with additonal salt, if desired.
- Cool seeds on pan, then store in an airtight container until ready to eat. Enjoy!
Notes
A large pie / sugar pumpkin will yield about one cup seeds, but you'll get a lot more from a jack-o'-lantern type pumpkin. Depending on how many seeds you have, size the recipe up (or down).
For best results, spread the seeds in a single layer on your baking sheet before roasting. Use two sheet pans instead of one, if you have lots of seeds so they're not crowded.
Make sure to stir the seeds every five minutes as they bake. This helps them cook evenly, so every seed get crunchy.
Check out the info before this recipe card for more tips, variations, and related recipes!
Nutrition
Calories: 26kcal
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