Description
Transform leftover pumpkin seeds into an addictive, crunchy snack with just olive oil, chili powder, and brown sugar. This zero-waste recipe is vegan, gluten-free, and perfect for movie nights or gifting.
Ingredients
Scale
- 2 cups raw pumpkin seeds (pepitas)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chili powder
- 1 tablespoon brown sugar
- 1/2 teaspoon sea salt
- Optional: 1/2 teaspoon smoked paprika
- Optional: 1/2 teaspoon garlic powder
- Optional: 1/4 teaspoon cinnamon
Instructions
- Clean the seeds: Scoop seeds from a fresh pumpkin into a large bowl of warm water. Separate seeds from pulp, skimming off the floating pulp until water runs clear. Pat seeds completely dry with a towel.
- Preheat oven to 325°F (160°C). Line a 13×18 inch baking sheet with parchment paper.
- In a large bowl, combine dried seeds, olive oil, chili powder, brown sugar, and sea salt. Toss until evenly coated. Add optional spices if desired.
- Spread seeds in a single layer on the prepared baking sheet. Do not crowd them.
- Roast for 15-20 minutes, stirring every 5 minutes to prevent burning. Seeds are done when lightly golden and smelling nutty.
- Remove from oven and let cool completely on the sheet. Seeds will crisp up as they cool.
- Transfer to an airtight container for storage.
Notes
Ensure seeds are completely dry before roasting to achieve maximum crunch. Stir frequently during roasting to prevent the sugar from burning. Store in an airtight container at room temperature for up to a week, or in the fridge for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 4
- Sodium: 150
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 8
- Fiber: 2
- Protein: 7
Keywords: pumpkin seeds, pepitas, roasted seeds, sweet and spicy snack, zero waste, vegan snack, gluten-free snack, fall recipe, healthy snack