If you’re craving something unique, lime chili pumpkin seeds deliver a zesty twist on a classic snack. These crispy pepitas burst with flavor and bring a delightful crunch that’s hard to resist.
This recipe tackles the problems of dryness and blandness, offering a crunchy, flavorful snack option that enhances various dishes and meals.
I remember the first time I attempted to roast pumpkin seeds, and let’s just say it didn’t turn out as planned. But I knew I wanted a snack that satisfied my cravings without going overboard on sugar. This recipe solved that problem by using a touch of lime and chili flavors that really amp up the taste.
This recipe yields crunchy, well-seasoned pepitas in just 30 minutes. You’ll have a perfect snack on hand that doubles as a flavorful topping for salads or soups. If you enjoy adding some spice to your meals, you should definitely try these crispy chili lime pepitas. If you feel like mixing things up, check out my Garlic Herb Butter Swim Biscuits for another tasty treat!
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains only pumpkin seeds, lime juice, chili powder, olive oil, and cayenne pepper.
- The recipe is dairy-free since no milk, cheese, or other dairy products are included in the ingredients list.
- Lime chili pumpkin seeds suit vegan diets because they include no animal-derived ingredients or by-products.
- This recipe is low-carb and keto-friendly due to the minimal carbohydrate content in pumpkin seeds and spices used.
- The recipe is nut-free, containing no tree nuts or peanuts, making it safe for those with nut allergies.
Why You Will Love This Recipe
- Crunchy Texture The roasting process gives these lime chili pumpkin seeds a satisfying crunch that makes them an addictive snack. You’ll enjoy the contrast of the crisp outer layer with the tender inside.
- Vibrant Flavor Each bite offers a zesty punch from the fresh lime juice paired with the smoky heat of the chili. It’s a bold flavor combo that keeps your taste buds excited.
- Quick Prep Time With just 5 minutes of prep, you’ll be on your way to a tasty treat before you know it. In under 30 minutes, you can have a fresh batch ready to enjoy.
- Endless Use Not just for snacking! These lime chili pumpkin seeds make a great topping for salads or soups, adding a nice crunch and an unexpected flavor twist to your meals.
How to Make Lime Chili Pumpkin Seeds
- Prep Time: 5 minutes
- Cool Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: snack
- Method: roasting
- Cuisine: Mexican
- Diet: vegan
Description
Crispy, well-seasoned chili lime pepitas with a crunchy texture and vibrant flavor profile.
Ingredients
- 1 cup (140g) raw pepitas (hulled pumpkin seeds, plump and clean)
- 2 tbsp (30ml) maple syrup
- 1 tbsp (15ml) fresh lime juice (freshly squeezed preferred for best flavor)
- 2 tsp (6g) Tajin (chili-lime seasoning blend)
- ¼ tsp (1.5g) fine sea salt
- ⅛ tsp (0.5g) cayenne pepper (optional, adjust to taste)
Instructions
- Step 1: Preheat your oven to 300°F (150°C). This temperature ensures even roasting for a crunchy texture while preventing burning.
- Step 2: Line a rimmed baking sheet with unbleached parchment paper. This setup makes cleanup easier and stops the pepitas from sticking.
- Step 3: In a small mixing bowl, combine the raw pepitas, maple syrup, fresh lime juice, Tajin, sea salt, and cayenne pepper (if using). Mix thoroughly to coat every seed evenly.
- Step 4: Transfer the coated pepitas onto the parchment-lined baking sheet. Spread them into a single, even layer to promote uniform roasting.
- Step 5: Roast the pepitas in the preheated oven for 12 to 15 minutes. Stir halfway through the cooking time to prevent burning and ensure even browning.
- Step 6: Remove the baking sheet from the oven and allow the pepitas to cool on the pan for approximately 10 minutes. Cooling on the pan enhances crispiness.
Notes
- Store cooled pepitas in an airtight container at room temperature for up to 3 days. Keep away from moisture to maintain crispness.
- Store in an airtight container in the refrigerator for up to 10 days to slow oil rancidity and preserve flavor.
- Wrap in plastic wrap or foil and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before eating.
- Stir halfway through roasting to avoid burning and promote even cooking.
- If pepitas are not crispy, allow full 10 minutes cooling on the pan.
- If seasoning does not stick well, add an extra teaspoon (5ml) of maple syrup to improve adherence.
- For uneven browning, spread pepitas again in a single layer about 5 minutes into roasting.
- Fresh lime juice provides the best flavor. If using bottled lime juice, increase quantity to 1.5 tbsp (22.5ml) for a stronger taste.
- Serve with crispy tortilla chips or gluten-free crackers.
- Pair with fresh guacamole or salsa to add extra flavor and texture.
- Add as a crunchy topping on salads and grain bowls.
- Use as a garnish on tacos or soups.
- Drizzle with additional fresh lime juice for brightness or hot sauce for extra spice.
Nutrition
- Serving Size: 1/8 cup
- Calories: Not specified in source content
- Sugar: Not specified in source content
- Sodium: Not specified in source content
- Fat: Not specified in source content
- Saturated Fat: Not specified in source content
- Unsaturated Fat: Not specified in source content
- Trans Fat: Not specified in source content
- Carbohydrates: Not specified in source content
- Fiber: Not specified in source content
- Protein: Not specified in source content
- Cholesterol: Not specified in source content
Ingredient Notes
- Pumpkin seeds: Look for raw, hulled pumpkin seeds. They should be plump and clean, providing a nice crunch. Avoid any with off odors.
- Lime juice: Freshly squeezed works best for a bright flavor. Store-bought can be used, but avoid ones with additives. It really boosts the overall taste!
- Chili powder: Use a good quality chili powder for depth of flavor. Adjust the heat level based on your preference; smoked varieties add a nice touch.
- Olive oil: Extra virgin olive oil adds richness and helps with even roasting. Make sure it’s fresh; check for a vibrant green color.
- Cayenne pepper: This adds a kick! Use it sparingly at first, as some brands are spicier than others. It brings heat that balances the lime.
- Pumpkin seeds: Look for raw, hulled pumpkin seeds. They should be plump and clean, providing a nice crunch. Avoid any with off odors.
- Lime juice: Freshly squeezed works best for a bright flavor. Store-bought can be used, but avoid ones with additives. It really boosts the overall taste!
- Chili powder: Use a good quality chili powder for depth of flavor. Adjust the heat level based on your preference; smoked varieties add a nice touch.
- Olive oil: Extra virgin olive oil adds richness and helps with even roasting. Make sure it’s fresh; check for a vibrant green color.
- Cayenne pepper: This adds a kick! Use it sparingly at first, as some brands are spicier than others. It brings heat that balances the lime.
Recipe Tips
- If the pepitas aren’t crispy, ensure they cool for 10 minutes on the baking sheet; this helps with texture.
- When the seeds are burning, stir them halfway through the 12-15 minutes roasting time; this prevents uneven cooking.
- If the seasoning isn’t sticking, add an extra teaspoon of maple syrup; this helps the spices adhere better.
- For uneven browning, spread the pepitas in a single layer on the baking sheet 5 minutes into roasting; this aids even cooking.
- If using bottled lime juice, substitute with 1.5 tablespoons for a more potent flavor; freshly squeezed lime juice enhances taste significantly.
Serving Suggestions
Serve with crispy tortilla chips or gluten-free crackers. Pair with fresh guacamole or salsa for extra flavor and texture.
Add to salads or grain bowls for a crunchy element. Use in tacos or as a topping for soups.
Top with extra lime juice for brightness. Drizzle with hot sauce for a spicy kick if desired.
Recipe variations
- You can use raw pepitas or substitute with shelled sunflower seeds for a different nutty crunch. Add the same 1 cup quantity as in the original recipe.
- Add smoked paprika or chipotle powder instead of cayenne to alter the smoky chili flavor. Use 1/8 teaspoon to maintain subtle heat in the mix.
- Either pure maple syrup or agave nectar can provide sweetness and help spices adhere. Use 2 tablespoons to coat 1 cup of seeds evenly.
- If making a larger batch, double the ingredients to 2 cups of pepitas, 4 tablespoons maple syrup, and adjust chili and lime juice proportionally for consistent flavor. For a smaller batch, halve the amounts.
Save This Recipe!
How to Store?
To keep your lime chili pumpkin seeds fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 3 days. Keep away from moisture for crispiness.
Refrigeration: Place in an airtight container in the refrigerator up to 10 days. This slows oil rancidity and preserves flavor.
Freezing: Wrap in plastic wrap or foil, put in a freezer-safe bag up to 3 months. Thaw at room temperature before eating.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Chocolate Old Fashioned Doughnuts
- Creme Brulee Donuts
If you enjoyed this Lime Chili Pumpkin Seeds or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
