If you love a snack that’s bursting with bold flavor and satisfying crunch, then this Chili Roasted Pumpkin Seeds Recipe is going to become your new go-to treat. These spicy, crispy seeds bring together smoky chili powder, a touch of salt, and rich olive oil to transform humble pumpkin seeds into a crunchy masterpiece. Whether you’re looking for a nutritious snack, a zesty salad topper, or a flavorful party nibble, this recipe is simple to prepare yet delivers amazing taste that’s sure to impress. Once you try it, you’ll wonder how you ever enjoyed pumpkin seeds any other way!
Ingredients You’ll Need
This Chili Roasted Pumpkin Seeds Recipe relies on a handful of essential ingredients that each play a key role in creating the perfect balance of texture and flavor. From the fresh pumpkin seeds themselves to the robust chili powder and olive oil that bring it all to life, every component is carefully chosen for maximum deliciousness.
- Raw pumpkin seeds: Fresh, plump, and hulled seeds ensure the best texture and taste.
- Water: Used for boiling the seeds to enhance crunchiness and remove residual pulp.
- Olive oil: High-quality extra virgin oil adds richness and helps the spices stick.
- Chili powder: A robust, fresh chili powder lends bold spice and warmth.
- Salt: Enhances all the flavors and balances the heat; start with half a teaspoon and adjust as you like.
How to Make Chili Roasted Pumpkin Seeds Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 375°F (190°C). Allowing it to fully preheat is crucial for achieving even heat distribution, which means your pumpkin seeds will roast uniformly to that perfect level of crunch without any burnt spots.
Step 2: Clean Those Seeds
Rinse the pumpkin seeds thoroughly using a pasta strainer under cold water. Be sure to pick out any fibrous bits or leftover pumpkin pulp. This step keeps any unwanted flavors at bay and helps the seeds roast up nicely without a mushy texture.
Step 3: Boil for Crunch
Next, add the cleaned seeds to a small pot with 2 cups (480 ml) of water. Bring the water to a boil, then reduce the heat to a simmer and cover the pot. Let the seeds simmer for 10 minutes. This boiling step does double duty by removing excess pulp and helping the seeds develop that signature crunch.
Step 4: Drain and Dry
Drain the seeds completely using a fine mesh strainer. Letting them dry fully is important so they properly absorb the oil and seasoning instead of becoming soggy when roasted.
Step 5: Coat with Seasoning
Transfer the drained seeds into a mixing bowl. Drizzle with 1 tablespoon (15 ml) of extra virgin olive oil to add richness and help the spices adhere. Sprinkle 2 tablespoons (14 g) of chili powder and salt to taste (start with half a teaspoon / 3 g). Toss everything thoroughly using your hands or a spoon until every single seed is evenly coated in that vibrant, spicy mixture.
Step 6: Roast and Stir
Spread the seasoned seeds out in a single layer on a baking sheet. Roast them in the preheated oven for 20 to 30 minutes, stirring every 10 minutes to ensure even browning and prevent burning. You’ll know they’re ready when they turn slightly browned and have that irresistible crispiness.
Step 7: Cool for Crispiness
Once roasting is complete, remove the baking sheet from the oven and let the seeds cool completely right on the tray. This cooling period helps the seeds develop their final crunch and sets the flavor, making them extra addictive.
How to Serve Chili Roasted Pumpkin Seeds Recipe
Garnishes
These fiery roasted pumpkin seeds are fantastic sprinkled atop salads or soups to add a crunchy twist. They also pair exceptionally well as a garnish on creamy dips or even avocado toast to introduce bold color and spice.
Side Dishes
Serving chili roasted pumpkin seeds alongside homemade guacamole or fresh salsa takes snacking to a whole new level. They also make a fun, flavorful accompaniment to a cheese board or charcuterie platter for an unexpected spicy crunch.
Creative Ways to Present
Try mixing these seeds into your favorite trail mix, or pack them in small containers as energizing office or hiking snacks. They also make charming edible party favors when presented in mini mason jars tied with rustic twine.
Make Ahead and Storage
Storing Leftovers
Chili roasted pumpkin seeds keep well when stored in an airtight container at room temperature. They maintain their crisp, spicy goodness for up to 1 week—perfect for snacking anytime.
Freezing
If you want to keep them longer, you can freeze the seeds in an airtight freezer-safe container or zip-top bag. Just be sure to thaw them completely at room temperature before eating to preserve their crunch.
Reheating
To refresh leftover seeds or thawed frozen ones, simply spread them on a baking sheet and warm in a 300°F (150°C) oven for about 5 minutes. This brings back their irresistibly crispy texture and toasted flavor.
FAQs
Can I use pre-shelled pumpkin seeds for this Chili Roasted Pumpkin Seeds Recipe?
Absolutely! Using hulled or pre-shelled pumpkin seeds saves time and is perfectly fine. Just follow the same steps for boiling, seasoning, and roasting to get the best flavor and crunch.
How spicy will this recipe be?
The chili powder delivers a moderate level of heat that’s warm and inviting but not overwhelming. You can adjust the amount of chili powder or add a pinch of cayenne if you like things extra fiery.
Is it necessary to boil the pumpkin seeds first?
Boiling the seeds improves their crunchiness and helps remove any pumpkin remnants that can cause bitterness. While you can skip this step, the texture and flavor won’t be quite as good.
Can I substitute olive oil with another oil?
You can use other oils like avocado or coconut oil, but olive oil’s fruity richness complements the chili powder beautifully and helps build depth of flavor.
Are Chili Roasted Pumpkin Seeds Recipe suitable for dietary restrictions?
Yes, these seeds are vegan, gluten-free, and packed with nutrients, making them a wholesome snack for many dietary preferences. Just double-check your chili powder ingredients if you have specific allergies.
Final Thoughts
This Chili Roasted Pumpkin Seeds Recipe is truly one of those simple yet ridiculously satisfying snacks that once you try, you’ll want to make again and again. With just a handful of ingredients and easy steps, you’re rewarded with a crunchy, spicy bite that’s perfect for any occasion. So grab some fresh pumpkin seeds, get roasting, and enjoy a tasty reminder that homemade snacks can be both delicious and fun!
Print
Chili Roasted Pumpkin Seeds Recipe
- Total Time: 30-40 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
Deliciously crunchy chili roasted pumpkin seeds, perfect for a savory snack. These seeds are boiled for extra crunch, tossed in chili powder and olive oil, then oven-roasted to a crispy perfection with a smoky, spicy kick.
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 the perfect 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 to enhance crunchiness and remove residual pulp.
- Drain and Dry: Strain the seeds well and allow excess water to drain completely in a strainer. Proper draining helps the oil and spices 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 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 prevent burning. Seeds are done when 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 achieving the right crunch.
Notes
- Make sure to remove all pulp and fibrous material before boiling for best texture and flavor.
- Adjust chili powder according to your spice preference.
- Stirring every 10 minutes during roasting ensures even cooking and prevents burning.
- Allow seeds to cool completely before storing to maintain crispiness.
- Store roasted seeds in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
