Spicy Chili Lime Roasted Pumpkin Seeds

These Spicy Chili Lime Roasted Pumpkin Seeds are great as a snack but also superb over salads. Be warned though, these seeds pack a kick!

Spicy Chili Lime Roasted Pumpkin Seeds

These Spicy Chili Lime Roasted Pumpkin Seeds are super easy to make. A handful of ingredients and about 25 minutes to get them nice and toasty in the oven.

Warning: these seeds will be hot. Not temperature hot but spicy hot. What else would you expect from Chili Powder, Cumin and Cayenne? Even by my standards, these will kick you where it counts.

Pumpkin Seeds, Olive Oil, Cayenne, Cumin, Chili Powder, Salt

The first thing you will notice when making these pumpkin seeds is the aroma while they are baking. If you don’t like spicy stuff, then please skip this recipe. These pumpkin seeds pack a punch!

Chili Lime Roasted Pumpkin Seeds

I guess you could cut back on some of the spices but then it wouldn’t be Chili Lime roasted pumpkin seeds would it? Maybe next time I will experiment with a less pungent variation of this recipe.

fresh limes

I originally thought these would make a good snack but my wife thought they would also be great on a salad. Since I never argue with my wife we added them to our salad and it was delish!

Chili Lime Roasted Pumpkin Seeds

Expect the seeds to turn a nice brown while roasting. They will lose their nice vibrant green color. It’s normal. It’s also important to let them cool down before consuming it. In my experience, it can take a good 30 minutes before they are ready to eat.

Pepitas (pumpkin seeds) are a good source of magnesium, manganese, iron, zinc, and copper. Magnesium helps improve mood and sleep, while manganese plays a role in collagen production and promotes skin and bone health.

You will need the following ingredients to make this Spicy Chili Lime Roasted Pumpkin Seeds recipe (see recipe card for quantities): Pumpkin Seeds, Olive Oil, Chili Powder, Ground Cumin, Cayenne Pepper, Salt and Fresh Lime.

  1. Preheat oven to 350°F. Grease a baking sheet and set aside.
  2. In a bowl, mix pumpkin seeds with olive oil and all the spices until all of the seeds are evenly coated.
  3. Use a spoon to spread the seeds into a single layer on a baking sheet. Bake for 25 to 30 minutes, stirring frequently until the seeds are crispy and dry.
  4. Remove from oven and squeeze 1/2 a lime over the top of the seeds. Stir to distribute the lime juice evenly and loosen any seeds that are stuck to the baking sheet.
  5. Allow the seeds to cool before serving.

Printable Recipe Card

Spicy Chili Lime Roasted Pumpkin Seeds

Spicy Chili Lime Roasted Pumpkin Seeds

These Spicy Chili Lime Roasted Pumpkin Seeds are great as a snack but also superb over salads. Be warned though, these seeds pack a kick!
4.84 from 6 votes
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course Snacks
Cuisine American
Servings 4
Calories 104 kcal

Equipment

  • Baking Sheet
  • Bowl for Mixing

Ingredients
 

  • 1 Cup Pumpkin Seeds
  • 1 Tsp Olive Oil
  • ½ Tsp Chili Powder
  • ½ Tsp Ground Cumin
  • ¼ Tsp Cayenne Pepper
  • 1 Tsp Salt
  • ½ Fresh Lime

Instructions
 

  • Preheat oven to 350°F. Grease a baking sheet and set aside.
  • In a bowl, mix pumpkin seeds with olive oil and all the spices until all of the seeds are evenly coated.
  • Use a spoon to spread the seeds into a single layer on a baking sheet. Bake for 25 to 30 minutes, stirring frequently until the seeds are crispy and dry.
  • Remove from oven and squeeze 1/2 a lime over the top of the seeds. Stir to distribute the lime juice evenly and loosen any seeds that are stuck to the baking sheet.
  • Allow the seeds to cool before serving.

Nutrition

Calories: 104kcalCarbohydrates: 3gProtein: 5gFat: 9gSaturated Fat: 2gSodium: 589mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 147IUVitamin C: 3mgCalcium: 10mgIron: 2mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Sharon says:

    I made these yesterday and they make a wonderful snack any time so the day. Very easy to make. So anyone that had or has a fresh pumpkin after Halloween, this is the thing to do with them. This recipe does not take long to make, and can be kept in a jar to keep them fresh. Will definitely make them again.

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