Spicy Roasted Pumpkin Seeds Recipe

Introduction

Roasted pumpkin seeds are a delicious and healthy snack that’s easy to make at home. With a blend of spices and perfect crunch, they’re perfect for fall or anytime you want a savory bite.

Ingredients

• 2 cups raw pumpkin seeds
• 2 teaspoons fine sea salt (plus more for serving)
• 2 teaspoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon curry powder
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. Step 2: Fill a medium saucepan with about 2 cups of water and add 2 teaspoons of salt. Bring to a boil over medium-high heat.
3. Step 3: Meanwhile, scoop the seeds from a fresh pumpkin into a bowl of cold water. Stir to clean and remove any seeds that float or look small and bad.
4. Step 4: Add the cleaned seeds to the boiling water. Reduce the heat to medium and simmer for 5 minutes.
5. Step 5: Drain seeds in a colander and discard any bits of pumpkin flesh still attached.
6. Step 6: Spread seeds on clean dishcloths or paper towels and pat very dry.
7. Step 7: Transfer dried seeds to the prepared baking sheet. Drizzle with olive oil and sprinkle all the spices and salt. Toss well to coat evenly.
8. Step 8: Spread seeds in a single layer and bake for 15-25 minutes, stirring once or twice, until golden, crunchy, and fragrant.
9. Step 9: Remove from oven and sprinkle with more fine salt if desired. Let cool before serving.

Tips & Variations

• For extra crispiness, make sure the seeds are completely dry before roasting.
• Swap the chili powder and curry powder for smoked paprika or cumin for a different flavor profile.
• Try tossing the seeds with a little maple syrup or honey before roasting for a sweet-savory treat.

Storage

Store cooled roasted pumpkin seeds in an airtight container at room temperature for up to one week. To re-crisp, spread them on a baking sheet and warm in a 300°F oven for 5-10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pumpkin seeds for this recipe?

Yes, you can use raw, unsalted store-bought pumpkin seeds. Just skip the cleaning step and proceed with seasoning and roasting.

How can I tell when the pumpkin seeds are done roasting?

The seeds are ready when they turn golden and crunchy, and you can smell their nutty aroma. Stirring occasionally helps them cook evenly.

Spicy Roasted Pumpkin Seeds Recipe

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★★★★★

4.7 from 80 reviews

• Author: Julian
• Total Time: 40 minutes
• Yield: 2 servings 1x

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Description

Crunchy and flavorful roasted pumpkin seeds seasoned with a blend of chili, garlic, curry, cayenne, and cinnamon, perfect as a healthy and tasty snack or a crunchy salad topping.

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Ingredients

Scale 1x2x3x

Seeds

• 2 cups raw pumpkin seeds

Seasoning

• 2 teaspoons fine sea salt (plus more for serving)
• 2 teaspoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon curry powder
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to get it ready for roasting the pumpkin seeds.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside for the seeds.
3. Boil Water: Fill a medium saucepan with about 2 cups of water and add 2 teaspoons of salt. Bring this salted water to a boil over medium-high heat.
4. Clean Seeds: While the water heats, scoop raw pumpkin seeds into a bowl of cold water. Stir gently to separate the seeds and remove any pulp or debris. Discard any bad or tiny seeds that float or appear damaged.
5. Simmer Seeds: Add the cleaned pumpkin seeds to the boiling salted water. Reduce the heat to medium and simmer for 5 minutes. This helps soften the seeds and makes them easier to roast.
6. Drain Seeds: Drain the seeds in a colander, removing any leftover pumpkin flesh clinging to them.
7. Dry Seeds: Spread the drained seeds on a clean dishcloth or paper towels and pat them very dry. Thorough drying is essential for crispy roasted seeds.
8. Transfer to Baking Sheet: Once dry, spread the seeds evenly on the prepared baking sheet.
9. Season Seeds: Drizzle the olive oil over the seeds, then add chili powder, garlic powder, curry powder, cayenne pepper, cinnamon, and 2 teaspoons of fine sea salt. Toss the seeds well to coat them evenly with the seasoning mixture.
10. Roast Seeds: Roast in the preheated oven for 15 to 25 minutes, stirring once or twice during roasting. Bake until the seeds are fragrant, crunchy, and golden around the edges. The baking time depends on seed size, so keep an eye on them to prevent burning.
11. Serve: Remove from oven and immediately sprinkle additional fine sea salt if desired. Let the seeds cool completely before serving for maximum crunchiness.

Notes

• Ensure pumpkin seeds are completely dry before roasting to achieve better crispiness.
• You can adjust the spice levels to taste by reducing or increasing chili and cayenne powders.
• Store cooled roasted pumpkin seeds in an airtight container at room temperature for up to 2 weeks.
• Use fresh pumpkin seeds instead of pre-packaged for best flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: roasted pumpkin seeds, pumpkin seeds snack, healthy snack, roasted seeds, spicy pumpkin seeds