If you love snacking on something crunchy, flavorful, and a little bit addictive, then you’re going to absolutely adore this Roasted Pumpkin Seeds with Olive Oil, Sea Salt, and Chili Powder Recipe. It’s one of those simple, feel-good snacks that you can whip up in no time and feel proud serving to friends or just munching on during movie night. When I first tried this, I was blown away by how such a small handful could pack so much punch in taste and texture—plus, it’s a fantastic way to use up those pumpkin seeds that usually go to waste. So, trust me, keep reading because your snack game just leveled up!
Why You’ll Love This Recipe
- Simple Ingredients: Just olive oil, sea salt, and chili powder—easy to keep in your kitchen and perfect for quick prep.
- Customizable Heat Level: You can control how spicy you want the chili powder to be, making it perfect for mild or adventurous palates.
- Nutritious and Satisfying: Pumpkin seeds are packed with nutrients, so this snack is both tasty and nourishing.
- Great Way to Reduce Waste: Transforming pumpkin scraps into a delicious snack feels doubly rewarding.
Ingredients You’ll Need
The beauty of this Roasted Pumpkin Seeds with Olive Oil, Sea Salt, and Chili Powder Recipe is in its simplicity. Each ingredient brings something special that works perfectly together—whether that’s the richness from olive oil or the subtle kick from chili powder. When shopping, I always look for quality olive oil since it really shines here, and fresh sea salt makes a difference in flavor.
- Pumpkin seeds: Fresh from your pumpkin or already shelled—fresh is best for that crispy roast.
- Extra-virgin olive oil: Adds a lovely aroma and helps the spices stick; pick a fruity, good-quality oil.
- Sea salt: Enhances flavor without overpowering; coarse or fine works, just adjust amount accordingly.
- Chili powder: Choose your favorite variety—smoky, mild, or hot—to spice things up your way.
Variations
I love mixing things up with this Roasted Pumpkin Seeds with Olive Oil, Sea Salt, and Chili Powder Recipe depending on the season or my mood. Don’t hesitate to personalize this snack to make it truly your own—it’s one of those recipes where a little creativity goes a long way.
- Spicy Sweet Twist: I’ve added a sprinkle of brown sugar and cayenne powder for the perfect sweet-heat combo that my family digs.
- Herb-Infused: Once, I tossed the seeds with a mix of dried rosemary and thyme—totally changed the vibe for an herby, savory snack.
- Salt-Free Option: If you need to skip salt, I usually boost the chili powder and add a hint of smoked paprika to keep the flavor interesting.
How to Make Roasted Pumpkin Seeds with Olive Oil, Sea Salt, and Chili Powder Recipe
Step 1: Scoop, Rinse, and Dry Your Seeds
Begin by scooping the seeds out from your pumpkin or winter squash. I usually toss them into a big bowl of water—that’s my secret for easily separating the seeds from the clinging pumpkin bits because the seeds float and the flesh sinks. Drain them in a colander and rinse thoroughly. Then, lay the seeds out on a kitchen towel and pat them dry completely. Trust me, drying is key here—wet seeds won’t roast up crispy, and no one wants a soggy snack.
Step 2: Preheat and Prep Your Oven
Preheat your oven to 300°F (about 150°C) and line a baking sheet with parchment paper for easy cleanup. A moderate temperature like this means the seeds roast slowly and develop a lovely, even crunch without burning. If you crank the heat too high, you risk a bitter char instead of a golden crispiness.
Step 3: Oil, Salt, Toss, and Spread
In a small bowl, drizzle the cleaned, dried pumpkin seeds with the extra-virgin olive oil and sprinkle the sea salt. Mix them gently until every seed is coated in that flavorful oil and seasoning. Then spread them out in a single layer on your parchment-lined baking sheet—that little space between seeds makes a big difference in how crispy they get.
Step 4: Roast, Stir, and Watch
Pop your baking sheet into the oven and roast the seeds for 35 to 45 minutes. About halfway through, give them a good stir or shake the pan to ensure they roast evenly on all sides. You’ll know they’re done when they’re a beautiful golden brown, toasty, and super crunchy. Be patient here—this slow roast is what seals the deal.
Step 5: Add the Chili Powder and Serve
Once out of the oven and while still warm, sprinkle your roasted pumpkin seeds with chili powder. How much chili powder you use is totally up to you—I tend to go a little heavier because I love that smoky, spicy kick, but you can keep it light or even leave it out if you prefer a simple salty snack. Give the seeds one last toss, and you’re ready to enjoy.
Pro Tips for Making Roasted Pumpkin Seeds with Olive Oil, Sea Salt, and Chili Powder Recipe
- Dry Well: I learned the hard way that any moisture left on seeds prevents crispiness—make sure they’re as dry as possible before roasting.
- Low and Slow Works Best: Roasting at around 300°F lets seeds toast evenly without burning on the outside while staying chewy inside.
- Stir Halfway: Give the pan a good shake or stir at the halfway mark to get even coloring and roast on every seed.
- Don’t Skip the Chili Powder: It transforms the snack from simple to irresistibly flavorful — add it while warm so it clings perfectly.
How to Serve Roasted Pumpkin Seeds with Olive Oil, Sea Salt, and Chili Powder Recipe
Garnishes
I usually toss my warm pumpkin seeds with a little extra sprinkle of fresh lime zest or finely chopped fresh herbs like cilantro or parsley when serving—it adds a lovely fresh contrast. A quick squeeze of lime juice on top just before eating amps up the flavor. These little garnishes take the snack up a notch without complicating things.
Side Dishes
These roasted pumpkin seeds are perfect on their own, but they also pair beautifully as a crunchy side with soups like butternut squash or tomato bisque. I’ve even sprinkled them over salads for extra texture and zing. They’re also great alongside cheese boards or just tossed into your favorite trail mix.
Creative Ways to Present
For parties, I sometimes serve the roasted seeds in small glass jars or colorful ramekins with mini serving spoons, which feels festive and inviting. Another fun idea I learned was to toss them with edible glittery salt for holiday gatherings—totally Instagram-worthy! You can also package them in cute cellophane bags tied with twine as homemade edible gifts.
Make Ahead and Storage
Storing Leftovers
I like to store the leftover roasted pumpkin seeds in an airtight container at room temperature. They stay delightfully crunchy for up to a week this way, but I usually find them disappearing fast! Just make sure they cool completely before sealing the container to avoid steam buildup, which can make them soggy.
Freezing
Freezing isn’t my go-to for this snack because the texture can suffer once thawed. However, if you want to batch make, store them in a freezer-safe airtight bag, and when thawed, re-crisp them in a low oven for a few minutes—works surprisingly well!
Reheating
If your roasted pumpkin seeds aren’t as crisp later on, I pop them back in a preheated oven at 275°F for about 5-10 minutes to revive that crunch. Just keep an eye to ensure they don’t burn, and you’ll get that fresh-roast vibe again.
FAQs
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Can I use pre-packaged pumpkin seeds for this recipe?
Absolutely! You can use raw, unsalted pumpkin seeds from the store for this recipe. Just make sure they’re dry before roasting and adjust the salt accordingly since pre-packaged seeds might already have some seasoning.
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What if I don’t have chili powder—can I substitute it?
Yes! Try paprika, cayenne pepper, or even a pinch of chipotle powder for different flavor profiles. Just start with a small amount, taste, and adjust to your preferred spice level.
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How do I know when the pumpkin seeds are done roasting?
Look for a golden-brown color and a crisp texture when you bite into one. If they’re still soft or chewy, give them a few more minutes but watch carefully so they don’t burn.
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Can I make this recipe vegan and gluten-free?
Yes! The recipe is naturally vegan and gluten-free since it uses simple plant-based ingredients. Just double-check your chili powder to ensure it contains no added gluten ingredients.
Final Thoughts
I absolutely love how this Roasted Pumpkin Seeds with Olive Oil, Sea Salt, and Chili Powder Recipe turns out every single time. It’s one of those cozy, feel-good snacks that brings back memories of homemade goodness while being a breeze to prepare. Whether you’re roasting seeds from your jack-o’-lantern or buying raw ones from the store, this recipe makes you appreciate every crunchy bite. I highly recommend you give it a try—you might just find your new favorite snack that’s both delicious and easy. Plus, it’s a brilliant way to use up those pumpkin leftovers without waste. Happy roasting!
Print
Roasted Pumpkin Seeds with Olive Oil, Sea Salt, and Chili Powder Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Description
A simple and delicious recipe for roasted pumpkin seeds, perfect for a crunchy snack or a nutritious topping. These seeds are cleaned, seasoned lightly with olive oil and sea salt, then roasted to a golden crispness with a hint of chili powder for added flavor.
Ingredients
Seeds
- 1 cup pumpkin seeds
Seasoning
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili powder, for sprinkling
Instructions
- Clean the Seeds: Scoop the seeds from the pumpkin or winter squash and place them in a bowl of water to separate the seeds from the flesh, as seeds will float. Rinse the seeds thoroughly in a colander to remove any excess pumpkin flesh. Lay the seeds out in a single layer on a kitchen towel and dry them completely.
- Preheat Oven and Prepare Seeds: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Place the dried pumpkin seeds in a small bowl, drizzle with the extra-virgin olive oil and sprinkle with sea salt. Toss well to coat all seeds evenly.
- Roast the Seeds: Spread the coated pumpkin seeds in a single layer on the lined baking sheet. Place in the oven and roast for 35 to 45 minutes. Stir the seeds halfway through the cooking time to ensure even roasting. Roast until the seeds turn golden brown and become crisp.
- Add Flavor and Serve: After removing from the oven, sprinkle the roasted pumpkin seeds lightly with chili powder to add a bit of spice. Toss gently and serve warm or at room temperature.
Notes
- Drying the seeds thoroughly before roasting prevents them from steaming and ensures crispiness.
- You can adjust the chili powder amount according to your spice preference or substitute with other spices like smoked paprika or cumin.
- Store leftover roasted seeds in an airtight container at room temperature for up to one week.
- Using parchment paper on the baking sheet helps prevent sticking and eases cleanup.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 0.2 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
