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
Scale
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.
