Deliciously spicy roasted pumpkin seeds are seasoned with olive oil, chili powder, garlic, and cayenne. They make a wonderfully healthy snack!
These spicy roasted pumpkin seeds are so good! How nice it is, to eat a crunchy, savory snack that’s also good for you.
My kids get so excited every year when carving their Jack-O-Lanterns. They make sure to save as many of the seeds as they possibly can. Then we clean them up and roast them.
Save the seeds when cooking winter squashes
Roasted pumpkin seeds are one of the best things about making Jack-o-lanterns, but you don’t need to wait until Halloween to make them. Whenever I prepare roasted pumpkin or cook spaghetti squash, I remind myself not to discard the seeds.
It’s a bit tedious, for sure. Picking the seeds, rinsing and drying them is definitely an extra effort. But I think it’s well worth it once the tasty seeds are seasoned and roasted.
Do you eat the whole pumpkin seed?
You can eat them with or without the shells – it’s up to you. I usually eat them with the shells. It’s easier than trying to peel them. It’s safe and very tasty. After all, most of the seasoning adhere to the shell.
But if you find that eating the shells upsets your stomach, then simply remove them.
Are roasted pumpkin seeds good for you?
They are. They’re paleo, low carb, and keto. And they are high in fiber, in magnesium and in antioxidants. Also, in this particular recipe, we’re making them with olive oil and not with unhealthy omega-6 vegetable oils.
What seasonings to use?
I like to use chili powder, garlic powder, and cayenne pepper. But if you’re not into spicy food, simply omit the cayenne pepper. You’ll get delicious, well-seasoned seeds without the heat.
How to store roasted pumpkin seeds
They keep well in an airtight container at room temperature for 3-4 days. If you make a lot and plan on keeping them for longer, place them in the fridge, and reheat gently in the microwave on 50% power before serving.
Roasted Pumpkin Seeds
- 1 cup raw pumpkin seeds, rinsed and dried on a clean kitchen towel
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a medium bowl, using clean hands, mix the pumpkin seeds, the oil and the seasonings.
- Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, about 20 minutes. Watch out to make sure they don’t burn.
- Serve immediately – spicy roasted pumpkin seeds are wonderful when warm. Keep completely cooled leftovers in an airtight container at room temperature for 2-3 days.