Oven Roasted Spicy Pumpkin Seeds with Chili and Paprika

If you’re looking for a fun and tasty snack, these Oven Roasted Spicy Pumpkin Seeds with Chili and Paprika are just the ticket! I remember one Halloween when my son, Jake, insisted we save the seeds from our pumpkin carving. We ended up with a delicious treat that became a family favorite. Now, every fall, we make these spicy roasted pumpkin seeds together, and they never last long!

Why You’ll Love It

• They’re a crunchy, healthy snack that’s perfect for any occasion.
• You can customize the spice level to suit your taste.
• They’re a great way to use up those pumpkin seeds instead of tossing them!

Pure Comfort

These spicy pumpkin seeds are not just a snack; they’re a cozy reminder of family traditions and the joy of cooking together. Plus, they’re super easy to make and perfect for sharing!

What You Need

• 2 cups raw pumpkin seeds – Make sure to rinse and dry them well.
• 2 tbsp 2 tbsp olive oil – Can substitute with melted coconut oil for a different flavor.
• 1 tsp 1 tsp chili powder – Adjust to taste for more or less heat.
• 1 tsp 1 tsp smoked paprika – Gives a nice smoky flavor.
• 1/2 tsp 1/2 tsp garlic powder – Optional, but adds great depth.
• 1/2 tsp 1/2 tsp salt – Feel free to use sea salt or kosher salt.
• 1/4 tsp 1/4 tsp black pepper – Add more for extra kick!

Time to Cook

Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the seeds ahead of time and store them.

Steps to Make It

1. Preheat your oven to 350 °F. This is the perfect temperature for roasting and will give your pumpkin seeds that nice crunch.
2. Rinse the raw pumpkin seeds under cold water to remove any pumpkin pulp. Spread them on a clean kitchen towel and pat them dry. This step is crucial for getting them crispy later.
3. In a large bowl, combine the dried pumpkin seeds with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper. Toss everything together until the seeds are well coated. The spices should cling to the seeds nicely.
4. Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper. This helps with easy cleanup and prevents sticking. Make sure they’re not overcrowded; this allows them to roast evenly.
5. Bake in the preheated oven for about 20 minutes. Stir the seeds halfway through to ensure they roast evenly. You’ll know they’re done when they’re golden brown and fragrant.
6. Once roasted, remove the seeds from the oven and let them cool for a few minutes. They’ll continue to crisp up as they cool. Trust me, the aroma will be irresistible!
7. Serve them warm or at room temperature. These spicy roasted pumpkin seeds make a perfect snack for movie night or a crunchy topping for salads.

Make It Perfect

• For extra flavor, try adding a squeeze of lime juice after roasting.
• Store leftover seeds in an airtight container at room temperature for up to a week.
• If you want to spice things up, add a pinch of cayenne pepper to the mix!

Mix It Up

• Try using different spices like cumin or curry powder for a unique twist.
• You can also sweeten them up by adding cinnamon and sugar for a sweet snack.

Perfect Partners

• These seeds pair wonderfully with a cold drink, like apple cider or a light beer.
• Serve them alongside a cheese platter for a delightful contrast.

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FAQs

Conclusion

These Oven Roasted Spicy Pumpkin Seeds are a delightful treat that everyone will love. Whether you’re snacking on them during a movie or adding them to your favorite dish, they’re sure to be a hit. So, gather your family, get those pumpkins ready, and enjoy this fun cooking adventure!

Oven Roasted Spicy Pumpkin Seeds with Chili and Paprika

Crunchy and flavorful oven roasted pumpkin seeds seasoned with chili powder, smoked paprika, garlic powder, salt, and black pepper. A healthy, customizable snack perfect for any occasion and a great way to use leftover pumpkin seeds.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course: Appetizer, Side, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 2 cups raw pumpkin seeds rinsed and dried
• 2 tbsp olive oil can substitute melted coconut oil
• 1 tsp chili powder adjust to taste
• 1 tsp smoked paprika gives smoky flavor
• 1/2 tsp garlic powder optional
• 1/2 tsp salt sea salt or kosher salt can be used
• 1/4 tsp black pepper add more for extra kick

Equipment

• Oven
• Baking sheet
• Bowl
• Parchment paper

Method

 

1. Preheat your oven to 350°F (175°C).
2. Rinse the raw pumpkin seeds under cold water to remove pumpkin pulp, then pat dry with a clean kitchen towel.
3. In a large bowl, combine the dried pumpkin seeds with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper; toss to coat evenly.
4. Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper, ensuring they are not overcrowded.
5. Bake in the preheated oven for about 20 minutes, stirring halfway through to roast evenly until golden brown and fragrant.
6. Remove the seeds from the oven and let cool for a few minutes to crisp up.
7. Serve warm or at room temperature as a crunchy snack or salad topping.