Spicy Roasted Pumpkin Seeds
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Ingredients:
- 1 cup pumpkin seeds (washed and dried)
- 1 tbsp olive oil (or melted butter for extra richness)
- 1 tsp chili powder
- 1/2 tsp cayenne pepper (adjust more or less for heat)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 tsp cumin (optional for depth)
- A squeeze of lime juice (optional but adds a nice zing)
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Seeds: If you’re using fresh pumpkin seeds from a pumpkin, scoop them out and rinse them well to remove the pulp and stringy bits. Pat the seeds dry with a towel. You can roast them with the shell on, or remove the shells for a smoother texture, though that takes longer.
Season the Seeds: In a medium bowl, toss the pumpkin seeds with olive oil (or melted butter), chili powder, cayenne pepper, smoked paprika, garlic powder, onion powder, salt, pepper, and cumin. If you like it extra hot, feel free to add a bit more cayenne or even a pinch of ground chipotle pepper for smokiness.
Roast: Spread the seasoned pumpkin seeds evenly on a baking sheet in a single layer. Roast them in the preheated oven for about 15-20 minutes, stirring once or twice during cooking to ensure they roast evenly. Keep a close eye on them toward the end because they can burn quickly once they start browning.
Finish and Serve: When they’re golden and crispy, remove the seeds from the oven. For an extra kick, squeeze some lime juice over them while they’re still warm. Let them cool!
Optional Variations:
Sriracha Hot Sauce: For a tangy heat, toss the seeds with a tablespoon of Sriracha before roasting. It’ll give them a nice kick and a little tanginess.
Taco-Style: Add ground cumin, oregano, and a pinch of cinnamon for a Mexican-inspired flavor profile.
Sweet & Spicy: For a sweet-spicy combo, toss the seeds with a bit of brown sugar or honey and a touch more cayenne.
Storage Tip:
Store any leftover roasted pumpkin seeds in an airtight container for up to one week—they make a great snack or salad topping. If you made a big batch, you could freeze them for later and enjoy them during your hibernation.
Prepare the Seeds: If you’re using fresh pumpkin seeds from a pumpkin, scoop them out and rinse them well to remove the pulp and stringy bits. Pat the seeds dry with a towel. You can roast them with the shell on, or remove the shells for a smoother texture, though that takes longer.
Season the Seeds: In a medium bowl, toss the pumpkin seeds with olive oil (or melted butter), chili powder, cayenne pepper, smoked paprika, garlic powder, onion powder, salt, pepper, and cumin. If you like it extra hot, feel free to add a bit more cayenne or even a pinch of ground chipotle pepper for smokiness.
Roast: Spread the seasoned pumpkin seeds evenly on a baking sheet in a single layer. Roast them in the preheated oven for about 15-20 minutes, stirring once or twice during cooking to ensure they roast evenly. Keep a close eye on them toward the end because they can burn quickly once they start browning.
Finish and Serve: When they’re golden and crispy, remove the seeds from the oven. For an extra kick, squeeze some lime juice over them while they’re still warm. Let them cool!
Optional Variations:
Sriracha Hot Sauce: For a tangy heat, toss the seeds with a tablespoon of Sriracha before roasting. It’ll give them a nice kick and a little tanginess.
Taco-Style: Add ground cumin, oregano, and a pinch of cinnamon for a Mexican-inspired flavor profile.
Sweet & Spicy: For a sweet-spicy combo, toss the seeds with a bit of brown sugar or honey and a touch more cayenne.
Storage Tip:
Store any leftover roasted pumpkin seeds in an airtight container for up to one week—they make a great snack or salad topping. If you made a big batch, you could freeze them for later and enjoy them during your hibernation.