Description
A simple and delicious recipe for chili roasted pumpkin seeds, perfect for a crunchy snack.
Ingredients
Scale
- 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
- Step 1: 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 crunch.
- Step 2: 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.
- Step 3: 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. This boiling step improves crunchiness and removes residual pulp.
- Step 4: Drain and Dry: Strain the seeds well and allow excess water to drain completely in a strainer. Proper draining is important so that the oil and spices will stick effectively to the seeds.
- Step 5: 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 with your hands or a spoon to coat every seed evenly.
- Step 6: 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 to prevent any burning. Seeds are done when they are slightly browned and crispy.
- Step 7: Cool for Crispiness: Remove the baking sheet from the oven and let the seeds cool completely on the sheet. Cooling is vital for the seeds to become extra crisp and achieve the right crunch.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 4 days. Make sure the container is sealed tightly to keep freshness.
- Refrigeration: After cooling completely, seeds may be kept in an airtight container inside the refrigerator for up to 2 weeks.
- Freezing: Wrap tightly in plastic wrap or aluminum foil, then place inside a freezer bag. Store frozen for up to 3 months. Thaw at room temperature before use.
- Boiling the seeds for 10 minutes before roasting is essential for maximizing crunchiness.
- Stir the seeds at the 20-minute mark to check for doneness and prevent burning, adjusting roasting time within 20 to 30 minutes accordingly.
- Adding salt after oil and chili powder improves seasoning adhesion and balance; start with ½ teaspoon and add more as preferred.
- For extra flavor depth, add ½ tablespoon (about 6.5 g) garlic powder along with chili powder in the seasoning step.
- Letting the seeds cool fully on the baking sheet helps them crisp up correctly.
- Serve chili roasted pumpkin seeds alone as a crunchy snack or alongside roasted vegetables or a fresh garden salad.
- Use as a crunchy topping on quinoa, sweet potatoes, or salads for additional texture and flavor.
- Add to trail mixes or grain bowls for a spicy, nutty element.
- Pair with dips such as hummus or guacamole or drizzle with sriracha or avocado crema for added zest.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 0 mg