Chili Lime Pumpkin Seeds

Chili lime pumpkin seeds taste a little zesty and have a hint of spice.  They are a healthy treat for the fall and good way to use those pumpkin seeds from your Jack O’ Lantern.

For this recipe you can use the leftover seeds from carving a pumpkin or purchase them from the store.  I prefer to brine mine before roasting, it helps infuse salt into the seeds.  If you choose not to brine, then you’ll want to add ½-1 teaspoon of salt.  I have another post that you might want to check out that explains how to roast your pumpkin seeds.

Chili Lime Pumpkin Seeds

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• Total Time: 26 minutes
• Yield: 2 cups 1x
• Diet: Vegan

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Description

Zesty pumpkin seeds with a little spice.

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Ingredients

Scale 1x2x3x

• 2 cups of pumpkin seeds (brined or add ½ teaspoon of salt with the seasonings)
• 1 tablespoon lime juice (roughly the juice from half a lime)
• 1 teaspoon chili powder
• ½ teaspoon ground cumin

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Instructions

1. Preheat the oven to 325˚F (160˚C).
2. Use a silicone mat to help with sticking and place on a cooking sheet.
3. Add the seeds to the mat, then add the juice, chili powder, and cumin.
4. Toss to combine.
5. Roast for 12 minutes, then stir, then roast for another 10-15 minutes.
6. The seeds should no longer be translucent, they’ll be firm to the touch, and start to brown slightly.
7. Keep an eye on them so they don’t burn. Let them cool completely before storing.

• Prep Time: 5 minutes (plus brining time)
• Cook Time: 27 minutes
• Category: Appetizer, Snack
• Cuisine: american