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.
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!
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.
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!
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.
For more great recipes like this one, I suggest you check these recipes out:
📋 Gather your Ingredients
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.
🥣 How to make Spicy Chili Lime Roasted Pumpkin Seeds
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 ½ 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.
Spicy Chili Lime Roasted Pumpkin Seeds
- 1 Cup Pumpkin Seeds
- 1 teaspoon Olive Oil
- ½ teaspoon Chili Powder
- ½ teaspoon Ground Cumin
- ¼ teaspoon Cayenne Pepper
- 1 teaspoon Salt
- ½ Fresh Lime
- 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 ½ 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.
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.
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.