If you’ve ever wondered how to turn humble pumpkin seeds into a mouthwatering snack bursting with bold flavor, then you’re in for a treat. This Chili Roasted Pumpkin Seeds Recipe is my go-to for a perfect balance between spicy heat and satisfyingly crunchy texture. Not only are these seeds incredibly simple to make, but they’re also a fantastic way to use up every bit of pumpkin you carve during fall or any time of year. Once you try this recipe, you’ll be hooked on the addictive kick and the deep, smoky chili warmth that transforms plain pumpkin seeds into a snack you’ll crave again and again.
Ingredients You’ll Need
The magic of this Chili Roasted Pumpkin Seeds Recipe starts with a handful of straightforward, pantry-friendly ingredients that each play an essential role in creating that perfect crunch and spicy flavor burst.
- 1 cup raw pumpkin seeds: Fresh, plump, and hulled seeds ensure the best texture for roasting.
- 2 cups water: Used for boiling to boost crunchiness and remove leftover pulp.
- 1 tablespoon olive oil: High-quality extra virgin olive oil coats the seeds for even roasting and helps spices cling.
- 2 tablespoons chili powder: Use fresh, robust chili powder to pack in smoky, spicy flavor.
- Salt to taste: Starting with about ½ teaspoon enhances all the flavors and balances the chilies perfectly.
How to Make Chili Roasted Pumpkin Seeds Recipe
Step 1: Preheat Your Oven
Before digging into your pumpkin seeds, preheat your oven to 375°F (190°C). Letting the oven reach the right temperature is crucial for even roasting, making sure every seed crisps just right without burning.
Step 2: Clean Those Seeds
Rinse your pumpkin seeds thoroughly in a pasta strainer. This step removes any fibrous bits or pumpkin residue that could lead to off-flavors. Clean seeds roast up tastier and have a cleaner crunch.
Step 3: Boil for Extra Crunch
Next, boil your cleaned seeds in 2 cups of water. Bring the water to a boil, then simmer for 10 minutes with the pot covered. This boiling step is a secret trick to kick up the crunch factor and rinse off any lingering pumpkin pulp.
Step 4: Drain and Dry
Strain the seeds well and let them drain completely. Removing excess water is vital so the olive oil and chili powder can cling to the seeds without sliding off during roasting.
Step 5: Coat with Seasoning
In a mixing bowl, give your seeds a generous drizzle of olive oil, followed by a hearty sprinkle of chili powder and salt to taste. Toss thoroughly with your hands or a spoon to ensure every seed wears its spicy coat evenly.
Step 6: Roast and Stir
Spread the seasoned seeds out in a single layer on a baking sheet. Roast them for 20 to 30 minutes, stirring every 10 minutes to encourage even browning and prevent any burning. You’ll know they’re done when the seeds turn slightly browned and crispy.
Step 7: Cool for Crispiness
After roasting, let the seeds cool completely on the baking sheet. Cooling is where the magic finishes—your seeds will crisp up further, delivering that satisfying crunch in every bite.
How to Serve Chili Roasted Pumpkin Seeds Recipe
Garnishes
Sprinkle your chili roasted pumpkin seeds with a touch of smoked paprika or a squeeze of fresh lime juice for a zesty twist. Adding a pinch of freshly chopped cilantro or parsley brightens the flavor and adds a lovely pop of color.
Side Dishes
These spicy seeds make an excellent accompaniment to creamy dips like guacamole or yogurt-based tzatziki. They also pair fabulously with salads or soups, giving you a crunchy contrast that adds texture and flavor.
Creative Ways to Present
Try serving your chili roasted pumpkin seeds in small rustic bowls alongside cocktails for a casual party snack. Alternatively, toss them on top of roasted vegetables or breakfast bowls for an unexpected spicy crunch that livens up every bite.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover chili roasted pumpkin seeds in an airtight container at room temperature for up to one week. Just make sure they’re fully cooled before storing to avoid sogginess.
Freezing
If you want to store them longer, freeze the seeds in a sealed plastic bag or container. When ready to eat, let them thaw at room temperature—it’s a great way to keep your favorite Chili Roasted Pumpkin Seeds Recipe ready for any craving.
Reheating
To refresh their crunch, simply reheat the seeds in a preheated oven at 350°F (175°C) for about 5 minutes. This quick bake will bring back their crispy texture and amplify those delightful chili flavors.
FAQs
Can I use salted pumpkin seeds for this recipe?
It’s best to use raw, unsalted pumpkin seeds to control the salt level yourself. Starting with unsalted seeds lets you balance the flavor perfectly with the chili powder and salt added afterward.
What if I don’t have chili powder? Can I use another spice?
Absolutely! You can substitute chili powder with smoked paprika, cayenne pepper, or a mix of spices like cumin and paprika to customize the heat and flavor according to your taste.
How do I know when the pumpkin seeds are perfectly roasted?
Look for slightly browned seeds that feel notably crunchy when you press them. The aroma will be rich and tinged with chili spice. Remember to stir during roasting for even color and crispiness.
Can I make a bigger batch of this Chili Roasted Pumpkin Seeds Recipe?
Yes, definitely! Just multiply the ingredients accordingly and roast the seeds in a single layer on multiple baking sheets if needed. The cooking time might vary slightly, so keep an eye on them.
Are chili roasted pumpkin seeds healthy?
These seeds are packed with nutrients like fiber and healthy fats, and roasting with minimal oil keeps them light. The chili powder adds antioxidants, making this snack a nutritious and flavorful choice.
Final Thoughts
This Chili Roasted Pumpkin Seeds Recipe has such a special place in my heart and kitchen—it’s the perfect way to transform ordinary pumpkin seeds into something truly crave-worthy. With a simple handful of ingredients and a little time, you’ll have a spicy, crunchy snack that’s both delicious and satisfying. Don’t wait for pumpkin season to roll around; try making this anytime you want a fiery, flavorful bite that’s endlessly addictive. Trust me, once you do, these chili roasted seeds will quickly become your favorite snack to share, savor, and enjoy.
Print
Chili Roasted Pumpkin Seeds Recipe
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Total Time: 30-40 minutes
- Yield: 1 serving (about 1 cup roasted seeds)
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crunchy, flavorful chili roasted pumpkin seeds made by boiling, seasoning, and oven roasting fresh hulled pumpkin seeds to perfection. A spicy, savory snack that’s easy to prepare and packed with texture and taste.
Ingredients
Ingredients
- 1 cup (about 120 g) raw pumpkin seeds, hulled, fresh and plump recommended
- 2 cups (480 ml) water
- 1 tablespoon (15 ml) olive oil, high-quality extra virgin
- 2 tablespoons (14 g) chili powder, robust and fresh
- Salt, to taste (start with ½ teaspoon / about 3 g and adjust)
Instructions
- Preheat Your Oven: Set your oven to 375°F (190°C) and allow it to fully preheat before roasting the seeds. This ensures even heat distribution and crunch.
- Clean Those Seeds: Rinse the pumpkin seeds thoroughly in a pasta strainer. Remove all fibrous bits to avoid off-flavors and improve the final taste and texture.
- Boil for Crunch: Transfer the cleaned seeds to a small pot and add 2 cups (480 ml) of water. Bring to a boil, then reduce heat to a simmer and cover the pot. Let simmer for 10 minutes. This boiling step improves crunchiness and removes residual pulp.
- Drain and Dry: Strain the seeds well and allow excess water to drain completely in a strainer. Proper draining is important so that the oil and spices will stick effectively to the seeds.
- Coat with Seasoning: Transfer seeds to a mixing bowl. Drizzle with 1 tablespoon (15 ml) olive oil. Add 2 tablespoons (14 g) chili powder and salt to taste (start with ½ teaspoon / 3 g). Toss thoroughly with your hands or a spoon to coat every seed evenly.
- Roast and Stir: Spread the coated seeds evenly on a baking sheet. Roast in the oven for 20 to 30 minutes. Stir every 10 minutes to ensure even browning and to prevent any burning. Seeds are done when they are slightly browned and crispy.
- Cool for Crispiness: Remove the baking sheet from the oven and let the seeds cool completely on the sheet. Cooling is vital for the seeds to become extra crisp and achieve the right crunch.
Notes
- Make sure seeds are fully drained after boiling to ensure seasoning sticks properly.
- Adjust chili powder and salt to taste, depending on your spice preference.
- Stir seeds regularly during roasting to prevent burning and ensure even crispiness.
- Allow seeds to cool fully before storing to maintain crunch.
- Store roasted seeds in an airtight container for up to one week.
