Hey there, fellow snack lovers! If you’re looking for a crunchy treat that packs a punch, these Spicy Toasted Pumpkin Seeds are just the ticket. I remember one Halloween when my son, Jake, decided he wanted to carve the biggest pumpkin in the patch. We ended up with a mountain of seeds, and that’s when I discovered how delicious they could be when roasted with a spicy twist.
Table of Contents
Why You’ll Love It
- They’re a perfect blend of spicy and smoky flavors.
- You can customize the spice level to suit your taste.
- They’re a healthy snack packed with nutrients.
Pure Comfort
There’s something so satisfying about munching on these crispy seeds while watching a movie or enjoying a cozy evening at home. Plus, they’re a great way to use up those pumpkin seeds instead of tossing them out.
What You Need
- 2 cups raw pumpkin seeds – Make sure to rinse and dry them well.
- 2 tbsp 2 tbsp olive oil – You can substitute with melted coconut oil.
- 1 tsp 1 tsp chili powder – Adjust based on your heat preference.
- 1 tsp 1 tsp smoked paprika – Regular paprika works too.
- 1/2 tsp 1/2 tsp garlic powder – For an extra flavor kick.
- 1/2 tsp 1/2 tsp salt – Feel free to use sea salt or kosher salt.
- 1/4 tsp 1/4 tsp cayenne pepper – Optional, for those who like it extra spicy.
Time to Cook
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, you can make these a day in advance.
Steps to Make It
- Preheat your oven to 350 °F. This is the perfect temperature to get those seeds nice and crispy without burning them. You’ll know it’s ready when you can smell the warmth in the air.
- Rinse the pumpkin seeds under cold water to remove any pulp. Pat them dry with a towel. This step is crucial for achieving that delightful crunch later on.
- In a large bowl, combine the dried pumpkin seeds with olive oil, chili powder, smoked paprika, garlic powder, salt, and cayenne pepper. Toss everything together until the seeds are well coated. The spices should cling nicely to the seeds.
- Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper. This helps with even roasting and makes cleanup a breeze.
- Bake the seeds in the preheated oven for about 20 minutes. Stir them halfway through to ensure they roast evenly. They should turn a lovely golden brown and smell amazing.
- Once done, remove the seeds from the oven and let them cool for a few minutes. They’ll crisp up even more as they cool, so resist the urge to dive in right away.
- Serve these Spicy Toasted Pumpkin Seeds in a bowl as a snack or sprinkle them over salads for an extra crunch. They’re sure to be a hit!
Make It Perfect
- Make sure to dry the seeds thoroughly before roasting to get them extra crispy.
- Store leftovers in an airtight container at room temperature for up to a week.
- Feel free to adjust the spices to match your family’s taste preferences.
Mix It Up
- Try adding a dash of cinnamon for a sweet and spicy twist.
- Experiment with different spices like cumin or curry powder for a unique flavor.
Perfect Partners
- These seeds pair wonderfully with a cold drink on game day.
- Serve them alongside a hearty soup for a satisfying meal.
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FAQs
Can I make these ahead of time?
Absolutely! You can prepare these Spicy Toasted Pumpkin Seeds a day in advance and store them in an airtight container.
How do I store leftovers?
Keep any leftover seeds in an airtight container at room temperature for up to a week.
Can I freeze pumpkin seeds?
Yes, you can freeze them! Just make sure they are completely cool before placing them in a freezer-safe bag.
What can I substitute for pumpkin seeds?
Sunflower seeds or nuts like almonds or pecans can work well as substitutes.
How spicy are these seeds?
The spice level can be adjusted based on how much chili powder and cayenne you use. Feel free to start with less if you’re unsure!
Conclusion
These Spicy Toasted Pumpkin Seeds are not just a tasty snack; they’re a fun way to use up those pumpkin seeds after carving. Give this recipe a try, and you’ll see why they’re a family favorite. Enjoy munching on these crunchy delights!
Oven Roasted Spicy Pumpkin Seeds with Chili and Paprika Kick
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Large bowl
Ingredients
Main
- 2 cups raw pumpkin seeds rinsed and dried well
- 2 tbsp olive oil can substitute with melted coconut oil
- 1 tsp chili powder adjust based on heat preference
- 1 tsp smoked paprika regular paprika works too
- 0.5 tsp garlic powder for extra flavor kick
- 0.5 tsp salt sea salt or kosher salt can be used
- 0.25 tsp cayenne pepper optional, for extra spicy
Instructions
- Preheat your oven to 350 °F for optimal roasting.
- Rinse the pumpkin seeds under cold water and pat dry thoroughly.
- In a large bowl, combine pumpkin seeds with olive oil, chili powder, smoked paprika, garlic powder, salt, and cayenne pepper; toss to coat evenly.
- Spread the seasoned seeds in a single layer on a parchment-lined baking sheet.
- Bake for about 20 minutes, stirring halfway through for even roasting.
- Remove from oven and let seeds cool to crisp up before serving.
- Serve as a snack or sprinkle over salads for added crunch.