Deliciously spicy roasted pumpkin seeds are seasoned with olive oil, chili powder, garlic and cayenne. They make a wonderfully healthy keto 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.
Spicy 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, but picking the seeds, rinsing and drying them, though an extra effort, is well worth it once the seeds are seasoned and roasted.
These spicy roasted pumpkin seeds are healthy, low carb and keto. You can eat them with or without the shells – it’s up to you. I usually eat them with the shells. It’s easier, safe, and very tasty.
If you’re not into spicy food, simply omit the cayenne pepper. You’ll get delicious, well seasoned roasted pumpkin seeds without the heat.
These roasted pumpkin seeds keep well in an airtight container for a few days. If you make a lot and plan on keeping them for more than 2-3 days, place them in the fridge, and warm gently 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.