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Chili lime pumpkin seeds taste a little zesty and have a hint of spice. They are a healthy treat for the fall and an excellent 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, 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.

Recipe

Chili Lime Pumpkin Seeds

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

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Description

Zesty pumpkin seeds with a little spice.

Ingredients

Scale

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)
2 teaspoons olive oil
1 teaspoon chili powder
½ teaspoon ground cumin

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Instructions

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

Notes

The time for roasting will vary depending on how big the seeds are, keep a close eye on them so they don't burn.

Use raw pumpkin seeds that still have a shell on them. If you substitute with pepitas (shelled pumpkin seeds) roast for around 10-12 minutes, stirring halfway.

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