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Best Crunchy Chili Lime Roasted Pumpkin Seeds Recipe

crunchy chili lime roasted pumpkin seeds - featured image
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Transform fresh pumpkin seeds into an addictive, crunchy snack with bold chili and bright lime flavors. This easy recipe delivers perfect crunch every time thanks to a simple boiling step that ensures even roasting.

Ingredients

Scale
  • 1 ½ cups (180g) fresh pumpkin seeds
  • 4 cups (960ml) water
  • 2 teaspoons (12g) salt, plus more for boiling water
  • 2 tablespoons (30ml) olive oil or avocado oil
  • 1 ½ teaspoons (4g) chili powder
  • 1 teaspoon (2g) ground cumin
  • ½ teaspoon (1.5g) garlic powder
  • ½ teaspoon (1g) smoked paprika
  • 1 medium lime, zested and juiced (1 tablespoon / 15ml juice)
  • ¼ teaspoon (0.5g) cayenne pepper (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center.
  2. Separate seeds from pumpkin guts: scoop seeds and strings into a bowl, cover with cool water, and use hands to separate seeds from pulp. Seeds float; scoop out.
  3. Rinse seeds thoroughly in a colander under cold water, rubbing gently to remove remaining strings. Discard damaged or tiny seeds.
  4. Boil seeds: In a large pot, bring 4 cups water and 1 tablespoon (18g) salt to a rolling boil. Add seeds and boil exactly 10 minutes.
  5. Drain and dry seeds: Pour into colander, drain, then spread on a clean kitchen towel or paper towels. Pat very dry; let sit 5-10 minutes.
  6. Make seasoning: In a small bowl, combine chili powder, cumin, garlic powder, smoked paprika, cayenne (if using), and ½ teaspoon salt. Zest lime directly into bowl and rub zest into spices with fingers.
  7. Toss seeds with oil and seasoning: Place dried seeds in a medium bowl. Drizzle with oil and toss to coat. Sprinkle seasoning mixture over seeds and toss again. Add lime juice and toss once more.
  8. Spread on baking sheet: Line a rimmed baking sheet with parchment paper. Spread seeds in a single, even layer.
  9. Roast 20-25 minutes, stirring halfway: After 12 minutes, stir seeds with a spatula. Return to oven and roast 8-13 more minutes until golden brown and fragrant.
  10. Cool completely: Let seeds cool on pan at least 15 minutes. They will crisp up as they cool.
  11. Optional: Add extra lime zest over cooled seeds for garnish.

Notes

Boiling seeds in salted water ensures even roasting and seasons from inside out. Dry seeds thoroughly to avoid steaming. Watch oven closely as seeds can burn quickly. Let cool completely for maximum crunch. Store in airtight container at room temperature up to 2 weeks; refresh in 300°F oven for 5 minutes if needed.

Nutrition

Keywords: roasted pumpkin seeds, chili lime, crunchy snack, Halloween, fall recipe, gluten-free, vegan

Find it online: https://cooksyla.com/best-crunchy-chili-lime-roasted-pumpkin-seeds-recipe/