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
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 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
