If you love a crunchy, spicy snack that’s both simple and satisfying, then you’re going to adore this Crunchy Roasted Pumpkin Seeds with Chili Recipe. I absolutely love how these little gems transform from raw, slimy seeds into a crispy, flavorful snack that tastes a bit smoky with just the right kick of chili heat. Whether you’re looking for a cozy fall treat or an easy appetizer, this recipe will become your new go-to—trust me, my family goes crazy for these!
Why You’ll Love This Recipe
- Super Crunchy Texture: Roasting at a low temperature for the right amount of time ensures they come out perfectly crisp every time.
- Bold Chili Flavor: A simple sprinkle of chili powder adds a smoky heat that wakes up the seeds in the best way.
- Easy and Quick Prep: With just a few simple ingredients, you’ll have a crowd-pleasing snack ready in under an hour.
- Versatile for Any Squash: Works beautifully with pumpkin, butternut, kabocha, and other winter squash seeds.
Ingredients You’ll Need
The ingredients in this Crunchy Roasted Pumpkin Seeds with Chili Recipe are refreshingly simple but chosen carefully so every seed gets perfectly coated and seasoned. I usually grab my pumpkin seeds fresh from the pumpkin and then just a pinch of quality olive oil, sea salt, and chili powder does all the magic.
- Pumpkin Seeds: Fresh from your pumpkin or any winter squash—clean and dry for best roasting results.
- Extra-Virgin Olive Oil: Helps the seasoning stick and adds a subtle richness without overpowering the chili.
- Sea Salt: Brings out the natural nutty flavor of the seeds perfectly.
- Chili Powder: Choose your favorite blend to control the heat and depth you want—smoky, mild, or spicy.
Variations
I love experimenting with this Crunchy Roasted Pumpkin Seeds with Chili Recipe and tweaking the flavors based on my mood or what I have in the pantry. It’s such a forgiving recipe, so don’t hesitate to make it your own!
- Spicy Garlic: Add a sprinkle of garlic powder along with the chili for an extra savory punch—I’ve found it perfectly complements the chili’s heat.
- Sweet and Spicy: Mix in a little cinnamon and brown sugar with the chili for a surprising sweet-heat combo that my kids actually love.
- Smoky Paprika: Swap chili powder for smoked paprika for a deeper smoky flavor that’s fantastic if you’re aiming for something different.
- Nut-Free Version: This recipe is naturally nut-free, so it’s a great snack option for those with allergies or restrictions.
How to Make Crunchy Roasted Pumpkin Seeds with Chili Recipe
Step 1: Clean and Dry Your Pumpkin Seeds
First things first—scoop your pumpkin seeds out with your hands and toss them into a bowl of water. I discovered this trick when I used to just eyeball cleaning, and having the seeds float makes it so much easier to separate the flesh from them. Rinse them in a colander to get rid of any stubborn pulp, then spread them out on a kitchen towel and pat dry thoroughly. Trust me, this step is key for that perfect crunch! Wet seeds roast unevenly and can turn soggy.
Step 2: Toss with Olive Oil and Salt
Preheat your oven to 300°F (about 150°C) and line a baking sheet with parchment paper to prevent sticking. In a small bowl, drizzle your seeds with just enough extra-virgin olive oil to coat them lightly, and sprinkle with sea salt. Mix well to ensure every seed has a shiny, flavorful hug. This light coating is all it takes to get that toasty golden color and let your seasoning stick.
Step 3: Roast Low and Slow for Crunchiness
Spread your seeds in a single even layer on the baking sheet—crowding them will cause steaming rather than roasting. Pop them into the oven and let them roast for 35 to 45 minutes. Halfway through, give them a gentle stir or shake the pan to keep the seeds toasting evenly. Watch for a beautiful golden brown color and listen for the satisfying crunch when you bite one. If your seeds are smaller (like from delicata or acorn squash), check a little earlier to avoid burning.
Step 4: Sprinkle with Chili Powder and Serve
As soon as your crunchy roasted pumpkin seeds are out of the oven and still warm, toss them with chili powder according to your heat preference. I like to use a little, then add more as I snack so everyone can customize their spice level. That final spicy sprinkle turns a simple roasted seed into a flavorful, addictive snack you’ll reach for again and again.
Pro Tips for Making Crunchy Roasted Pumpkin Seeds with Chili Recipe
- Dry Seeds Thoroughly: I learned the hard way that wetter seeds steam instead of roast, so make sure they’re bone dry before oiling and seasoning.
- Low Oven Temperature: Roasting at 300°F allows seeds to cook evenly without burning, making them evenly crunchy and golden-brown.
- Even Layer on Baking Sheet: Crowding causes uneven cooking; space them out to get that awesome toastiness.
- Add Chili After Roasting: Sprinkling chili powder while seeds are warm lets them absorb the spice better without burning the powder during roasting.
How to Serve Crunchy Roasted Pumpkin Seeds with Chili Recipe
Garnishes
I often garnish these seeds with a little freshly squeezed lime juice for a bright contrast to the smoky chili or a sprinkle of fresh chopped cilantro when I’m serving as a party snack. A dash of flaky sea salt just before serving seals the deal, adding that extra pop of texture and flavor I love.
Side Dishes
These Crunchy Roasted Pumpkin Seeds with Chili Recipe are fantastic all on their own, but I sometimes pair them alongside creamy soups like butternut squash or tomato bisque for a fun textural contrast. They’re also great sprinkled over salads for an added spicy crunch!
Creative Ways to Present
For a festive fall gathering, I like to serve these seeds in little bowls made from hollowed-out mini pumpkins. It’s such a cute way to wow guests and tie into the season. You can also mix them with dried cranberries and chopped nuts to create a quick snack mix with a spicy twist.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store my leftover Crunchy Roasted Pumpkin Seeds with Chili Recipe in an airtight container at room temperature. They keep their crunch for up to a week — just be sure the container is sealed tight to prevent them from going stale. I usually snack straight from the container, and sometimes I give them a quick toss with a bit more chili powder before digging in again.
Freezing
I’ve frozen roasted pumpkin seeds before in airtight freezer bags, but honestly, I find they lose some crispness after thawing. It’s fine if you want to keep them longer, but fresh roasted is definitely best for that crunch.
Reheating
If they soften after a day or two, a quick 5-minute toast in a 300°F oven freshens them up beautifully. Just spread them out on a baking sheet and keep an eye to prevent burning—they’ll come right back to life!
FAQs
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Can I use store-bought pumpkin seeds for this recipe?
Absolutely! Store-bought raw pumpkin seeds (often labeled as “pepitas”) work great. Just make sure they’re unsalted and unroasted so you can season and roast them fresh following this recipe.
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How spicy does the chili powder make the seeds?
The chili powder adds a mild to moderate heat depending on how much you use and the type of chili powder. Start with a light sprinkle and adjust after roasting to suit your personal spice preference.
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Can I use other types of oil besides olive oil?
Yes! Oils with a mild flavor and high smoke point like avocado or grapeseed oil are great alternatives and won’t overpower the chili seasoning.
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How do I know when the seeds are done roasting?
They’ll be golden brown, crisp to the bite, and emit a toasty aroma. Stirring halfway through the roast helps them cook evenly and avoids burning.
Final Thoughts
This Crunchy Roasted Pumpkin Seeds with Chili Recipe holds a special place in my kitchen. It’s a simple, hands-on way to turn what might have been compost or tossed scraps into a delicious snack everyone loves. I hope you enjoy making and sharing this as much as I do—there’s just something so satisfying about roasting these little seeds to perfection and seasoning them with a bit of chili heat. So next time you carve a pumpkin, remember: the real treasure might just be in those crunchy seeds!
Print
Crunchy Roasted Pumpkin Seeds with Chili Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A simple, crunchy, and flavorful recipe for roasted pumpkin seeds seasoned with olive oil, sea salt, and a hint of chili powder. Perfect as a healthy snack or a tasty fall treat using seeds from any type of winter squash.
Ingredients
Ingredients
- 1 cup pumpkin seeds
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili powder, for sprinkling
Instructions
- Prepare the seeds: Scoop the seeds from a pumpkin or winter squash and place them in a bowl of water. The seeds will float, helping to separate them from the flesh. Rinse the seeds thoroughly in a colander to remove any remaining pulp, then spread them out on a kitchen towel and dry completely.
- Preheat the oven: Set the oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and ensure even roasting.
- Season the seeds: In a small bowl, toss the dried pumpkin seeds with the extra-virgin olive oil and sea salt until well coated.
- Roast the seeds: Spread the seasoned seeds in a single layer on the prepared baking sheet. Roast in the oven for 35 to 45 minutes, stirring halfway through to promote even browning and crispness. The seeds are done when golden brown and crunchy.
- Add chili powder and serve: Remove the seeds from the oven and toss with a few sprinkles of chili powder to add a spicy kick. Allow to cool slightly before enjoying as a snack.
Notes
- This recipe works well for seeds from any type of winter squash, including classic pumpkin, kabocha, butternut, delicata, and acorn squash. Roasting times may vary based on seed size, with smaller seeds requiring less time.
- Ensure seeds are thoroughly dried before roasting to get maximum crispiness and avoid steaming.
- You can customize the seasoning by adding other spices such as smoked paprika, garlic powder, or cinnamon.
Nutrition
- Serving Size: ¼ cup (about 14g)
- Calories: 80
- Sugar: 0.1g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.2g
- Protein: 3g
- Cholesterol: 0mg
