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Roasted Chili Lime Pepitas (Pumpkin Seeds)

Crispy chili lime pepitas make the perfect snack or delicious protein-rich crunchy topping. This versatile recipe works with a variety of spices.

What Are Pepitas?

Although pepitas are often interchangeably called pumpkin seeds, there’s a slight difference between the two. Raw pepitas have a green color and are found in a specific variety of pumpkin or squash. Unlike beige raw pumpkin seeds, they don’t have the white shell surrounding the seed because they’ve been hulled. 

You can use them raw in everything from zucchini pesto to trail mixes but when roasted and seasoned, they make a delicious crunchy garnish for avocado toastsalads, soups, and more.

Ingredients

  • Olive oil, avocado oil, or coconut oil – helps the seasonings stick and crisp up.
  • Raw pepitas – these little seeds are a great source of protein and healthy fats. Raw and unsalted gives you a blank canvas to work with and add whatever seasonings you like. You can find these near the nuts at most grocery stores.
  • Lime zest and lime juice – zest makes the lime flavor shine while the juice adds tanginess.
  • Seasoning blend – smoked paprika, chili powder, cayenne pepper
  • Maple syrup – a little sweetness helps to round out the flavors.
  • Kosher salt – to taste.

How to Make Chili Lime Pepitas

Step 1. Preheat oven to 350ºF / 180ºC and line a rimmed baking sheet with parchment paper.

Step 2. Add the pepitas to the lined baked sheet. Toss with the oil and the rest of the ingredients and season with a pinch of kosher salt. Spread the pepitas mixture into a somewhat even layer.

Step 3. Bake for 10-12 minutes, stirring halfway through. When they come out of the oven, hit them with another pinch of salt and a squeeze of tangy lime juice to intensify the flavors.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make these chili lime pepitas using what you already have? Here are some ideas…

  • No maple syrup? – you can also use brown sugar.
  • No smoked paprika? – use sweet paprika instead.
  • Other spices to use – Aleppo pepper, garlic powder, onion powder, or taco seasoning

How to Store

Let the seeds cool completely, then store them in an airtight container at room temperature for 4-5 days.

They don’t have a long shelf life because of the lime juice. Just make sure to let them cool down first before you store them, otherwise, the residual heat will steam them inside the container and take away their crunchy texture.

More Savory Snacks

Roasted Chili Lime Pepitas (Pumpkin Seeds)

5 from 3 votes
A bowl of overflowing seasoned roasted pepitas (pumpkin seeds) spilling out onto the table.
Crispy roasted chili lime pepitas make the perfect snack or delicious protein-rich crunchy topping. This versatile recipe works with a variety of spices.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serving Size 1 cup

Ingredients
 

  • 1 cup pepitas raw hulled pumpkin seeds
  • 2 teaspoons avocado oil can also use olive oil
  • 1 teaspoon maple syrup
  • 1 teaspoon lime zest
  • 1 ½ tablespoons lime juice, plus more to taste
  • 1 teaspoon chili powder (mild) not chili flakes
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • kosher salt to taste

Instructions

  • Preheat oven to 350ºF / 180ºC and line a rimmed baking sheet with parchment paper.
  • Add the pepitas to the lined baked sheet. Toss with the oil and the rest of the ingredients and season with a pinch of kosher salt. Spread the pepitas mixture into a somewhat even layer.
  • Bake for 10-12 minutes, stirring halfway through. When they come out of the oven, hit them with another pinch of salt and a squeeze of tangy lime juice to intensify the flavors.

Notes

See the blog post for how to store the roasted pepitas.

Make It Your Way: Substitutions & Variations

No maple syrup? – you can also use brown sugar.
No smoked paprika? – use sweet paprika instead.
Other spices to use – Aleppo pepper, garlic powder, onion powder, or taco seasoning.

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