The Ultimate Pumpkin Season Snack: Spicy Chili Roasted Pumpkin Seeds

Wondering what to do with all those pumpkin seeds left over from all the pumpkin carving you're about to do this October? Don't throw out the seeds - turn them into roasted, spicy chili pumpkin seeds! If you carve enough pumpkins, you might even be able to make enough spiced pepitas to give away as gifts for the season.

The proportions in this recipe are for 1 cup of pumpkin seeds, so adjust it as needed depending on the amount of seeds you get out of all your carving. 

For this recipe you'll need: 

  • Baking sheets and parchment paper
  • Strainer
  • Mixing Bowl
  • 1 cup pumpkin seeds
  • 1 tsp Chili Powder
  • 0.5 tsp Sea Salt
  • 2 tsp Fresh Lime Juice

Preparation: 

After cleaning out all your pumpkins, using your hands, detach all the seeds from the webbing of the pumpkin. Rinse off all the seeds - you can use the strainer for this. Then spread out the seeds in a thin layer on several baking sheets. Let them dry overnight

Directions: 

Preheat oven to 350 Degrees Fahrenheit. Take the seeds that you have dried overnight and place them in a mixing bowl along with the chili powder, sea salt and lime juice. Toss to coat. Spread on a rimmed baking sheet lined with parchment paper. Bake until puffed and browned - about 10 min. Let cool and enjoy!

Share your experience preparing this snack in the comment section below! 

Article by Rajmani Sinclair, August 24, 2016