Spicy Roasted Pepitas

For a salty and nutritious snack, roast pepitas (pumpkin seeds) in the oven and coat them in this spicy seasoning blend.

I’ve been gradually getting into seasoning my own seeds and nuts for a flavorful and healthy snack. I only buy the raw kind because I like to use them in different recipes and like to have a blank slate. But since the flavored nuts you can buy at the store are so delicious, I’ve been doing some experimenting lately. So far, I’ve only shared my Maple Roasted Walnuts, and for my next recipe? Pepitas!

Pepitas are hulled pumpkin seeds. They’re a great source of fiber, healthy fats, protein, and antioxidants. When I’m not eating them by the handful, I love them on top of salads, in trail mixes (e.g., Harvest Trail Mix), or in granola bars (e.g., Dark Chocolate Granola Bars). For today’s recipe, though, I’m keeping them the center of attention and just covering them in a slightly spicy spice blend.

I made several different variations of this seasoning blend, trying to find exactly the flavor I wanted. I ultimately went with a combo of garlic powder, onion powder, salt, chili power, and cayenne pepper.

I had never baked pepitas before, unless you count my Toasted Pumpkin Seeds. As much as I love the flavor of pepitas when they’re raw, I was pleasantly surprised at how delicious their texture was after roasting them on a sheet pan!

A lot of them will puff up and fill with air, which makes them satisfyingly crunchy. I did notice, though, that if you bake them too long, they take on a different flavor—not quite burnt or bitter, but just…not as good. So I’d recommend following a system similar to what I have below.

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Spicy Roasted Pepitas

Cook Time 18 minutes minutes

Servings 4 Servings

Ingredients

• 1 cup raw pepitas (hulled pumpkin seeds)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp chili powder
• 1/4 tsp cayenne pepper (add more for more spiciness)
• 1.5 tsp olive oil

Instructions

• Preheat oven to 350 degrees and cover a baking sheet with aluminum foil. 
• Spread the dry pepitas on the baking sheet and bake for 8 minutes. While the pepitas are baking, combine all the spices in a bowl.
• Remove the pepitas from the oven and pour into the bowl with the spices. Add the olive oil. Stir the mixture until the seeds are evenly coated in the oil and spice mixture.
• Spread the seasoned pepitas back onto the baking sheet, and bake for another 8-10 minutes. Let cool.
• Store in an airtight container at room temperature or in the fridge.