Roasted Spiced Pumpkin Seeds with Chili Powder and Paprika
Transform discarded pumpkin seeds into a crunchy, savory snack bursting with warm spices. This recipe combines chili powder, paprika, and garlic for a smoky heat that makes these seeds irresistible. Perfect for Halloween carving sessions, fall gatherings, or any time you want to reduce food waste while creating a nutritious treat. The key to success is thoroughly cleaning and drying the seeds before roasting, which ensures maximum crispiness and prevents soggy results.
Ingredients
- 3 cups raw pumpkin seeds
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 1 tablespoon chili powder(optional)
- ½ teaspoon paprika(optional)
- ¼ teaspoon garlic powder(optional)
- ½ teaspoon salt(optional)
- ¼ teaspoon pepper(optional)
Instructions
- 1
Remove pumpkin seeds from pumpkin, discarding as much pulp as possible
- 2
Place seeds in medium bowl and rinse thoroughly to remove remaining pulp
- 3
Strain in colander and pat seeds very dry with paper towel
- 4
Preheat oven and spray baking sheet lightly with pan spray
- 5
Add pumpkin seeds to prepared baking sheet with olive oil and sea salt, stirring to coat
- 6
Combine chili powder, paprika, garlic powder, salt, and pepper for seasoning if using
- 7
Toss seeds with seasoning mixture and oil to coat evenly
- 8
Spread seeds evenly on pan and roast, stirring halfway through until golden brown
- 9
Let cool before transferring to bowl
Tips
Thoroughly dry seeds with paper towels after cleaning to ensure maximum crispiness during roasting.
Stir seeds halfway through cooking time to promote even browning and prevent burning.
Store cooled seeds in airtight container for up to one week to maintain crunchiness.
Good to Know
Store in airtight container at room temperature for up to 1 week
Can be made up to 3 days ahead and stored in airtight container
Serve at room temperature as snack or garnish for soups and salads
Common Mistakes
Dry seeds thoroughly to avoid soggy texture during roasting
Don't overcrowd baking sheet to ensure even browning and crispiness
Substitutions
FAQ
Can I use pumpkin seeds from any type of pumpkin?
Yes, seeds from carving pumpkins, sugar pumpkins, or any winter squash work well for this recipe.
What if I don't have all the spices listed?
You can use just salt and olive oil, or substitute with any spice blend like ranch seasoning or curry powder.
How long do roasted pumpkin seeds keep?
Properly stored in an airtight container, they stay fresh and crunchy for up to one week at room temperature.