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- 1 cup raw pumpkin seeds (pepitas) - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper (adjust to taste) - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon maple syrup (optional for sweetness) For this recipe, I use raw pumpkin seeds, also known as pepitas. They are the heart of this crunchy snack. Olive oil helps the spices stick and adds flavor. I love the smoky taste of smoked paprika, which gives depth. Cayenne pepper adds heat, but you can change this to suit your taste. Garlic powder brings a savory touch, while salt and black pepper enhance all the flavors. If you want a hint of sweetness, maple syrup is a great choice. It balances the spices well. Each ingredient plays a key role in making this snack truly special. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Rinse the pumpkin seeds in cold water. This helps remove any leftover pumpkin flesh. Dry them with a kitchen towel. When you rinse the seeds, it’s important to get them clean. This makes your snack taste better. Drying them is key too. Wet seeds won't roast well. They may end up chewy instead of crunchy. - Combine pumpkin seeds with 2 tablespoons olive oil. - Add 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. If you like sweetness, add 1 tablespoon maple syrup (optional). - Mix everything together until the seeds are well-coated. Make sure you mix well. Every seed should get some oil and spices. If you want more heat, add more cayenne. If you want less, just use a bit. - Spread the seeds on a lined baking sheet in a single layer. - Roast for 20-25 minutes. Stir them every 10 minutes for even cooking. This step is crucial. Stirring helps them cook evenly. You want them golden brown and crunchy. When they cool, they'll get even crunchier. To make the best spicy roasted pumpkin seeds, start by taste-testing. After roasting, try a seed. If it needs more heat, add cayenne pepper. You can also mix in some chili powder for a different kick. If you want more depth, try adding onion powder or cumin. These spices can change the flavor and make it unique. You want your seeds to be golden brown for the best crunch. Check them at 20 minutes. If they look light brown, give them a few more minutes. Stir every 10 minutes to cook them evenly. After roasting, let them cool. Cooling helps them get crispy. They will become crunchier as they sit. For serving, use a fun bowl or container. A clear glass jar shows off the seeds nicely. You can also sprinkle smoked paprika on top for color. These seeds are great as snacks or on salads. They add crunch and flavor. Consider pairing them with a dip or yogurt for a tasty treat. Pro Tips Soak for Extra Crunch: Soaking the pumpkin seeds in saltwater for a few hours before roasting can enhance their crunchiness. Experiment with Flavors: Feel free to try different spices like cumin or chili powder for a unique flavor profile. Storage Tips: Store cooled seeds in an airtight container to maintain their crunch for up to two weeks. Use Fresh Seeds: For the best flavor, use fresh pumpkin seeds straight from a pumpkin during the fall season. {{image_2}} You can play with flavors to make your spicy roasted pumpkin seeds unique. For a different kick, try adding cumin or chili powder. If you like a sweeter snack, use cinnamon instead of spice. You can even mix sweet and savory by adding both maple syrup and cayenne. This combo gives a nice balance. If you need a gluten-free or vegan snack, this recipe is perfect. All the ingredients are naturally gluten-free and plant-based. Just make sure to check your olive oil for any hidden gluten. You can also swap maple syrup for agave nectar to keep it vegan. Besides roasting, you can also air fry your pumpkin seeds. Set your air fryer to 300°F (150°C) and cook for 10-15 minutes. Shake the basket every few minutes for even cooking. If you prefer stovetop, heat a pan over medium heat. Add the seeds and stir for 5-10 minutes until they are golden brown. Each method gives you a crunchy snack with a twist! To keep your spicy roasted pumpkin seeds fresh, store them in an airtight container. A glass jar works well. You can also use a resealable plastic bag. Make sure to remove all air before sealing. Place the container in a cool, dark place like a pantry or cupboard. Avoid storing them in the fridge, as moisture can make them soggy. If stored properly, spicy roasted pumpkin seeds can last up to two weeks. After that, they may lose their crunch and flavor. For the best taste, try to eat them within the first week. If you notice any signs of spoilage, like a strange smell, it’s best to toss them. If your pumpkin seeds lose their crunch, don’t worry! You can easily revive them. Preheat your oven to 350°F (175°C). Spread the seeds in a single layer on a baking sheet. Roast them for about 5-10 minutes. Keep an eye on them to prevent burning. Once they cool down, they should be crunchy again. Enjoy your snack! You should use raw pumpkin seeds, also called pepitas. Raw seeds are fresh and have a soft texture. Roasted seeds are already cooked and may lack that crispiness you want. Using raw seeds allows you to control the flavor and crunch. You can add your spices and roast them to perfection. Yes, you can skip the maple syrup. If you want to keep it sugar-free, just leave it out. You can also use other sweeteners like honey or agave syrup. If you prefer no sweetness, remove it entirely. The seeds will still taste great with the spices. To adjust the heat level, change the amount of cayenne pepper. If you like it mild, use less cayenne. For more heat, add more. You can also try adding different spices, like chili powder or even crushed red pepper. This way, you can make the snack just right for your taste! In this blog post, we explored roasting pumpkin seeds with ease. We discussed key ingredients, step-by-step instructions, and handy tips for perfecting your snack. You learned how to enhance flavors and adapt the recipe for different diets. Storage advice ensured your seeds stay fresh and crunchy. Roasting pumpkin seeds is simple and fun. Try different spices and enjoy your tasty, healthy treat! Dive in and make this recipe your own.

Spicy Roasted Pumpkin Seeds

A crunchy and flavorful snack made from roasted pumpkin seeds with a spicy kick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 cup raw pumpkin seeds (pepitas)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon maple syrup (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Rinse the pumpkin seeds in a colander under cold water to remove any pumpkin flesh. Pat them dry with a kitchen towel.
  • In a mixing bowl, combine the pumpkin seeds, olive oil, smoked paprika, cayenne pepper, garlic powder, salt, black pepper, and maple syrup (if using). Mix everything together until the seeds are well coated.
  • Spread the seasoned pumpkin seeds in a single layer on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for 20-25 minutes, stirring every 10 minutes to ensure even cooking, until the seeds are golden brown and crunchy.
  • Remove the seeds from the oven and allow them to cool completely. They will become even crunchier as they cool.
  • Taste and adjust seasoning if necessary before serving.

Notes

Serve in a decorative bowl and sprinkle with extra smoked paprika for added color.
Keyword pumpkin seeds, roasted, snack, spicy