Spicy Roasted Pepitas (Pumpkin Seeds)

Name: Spicy Roasted Pepitas (Pumpkin Seeds)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 serving
Ingredients: 2 cups hulled pepitas (pumpkin seeds); 2 teaspoons New Mexican chili powder; 1/2 teaspoon chipotle powder; 1/8 teaspoon ancho powder; 1/8 teaspoon garlic powder; 1 teaspoon salt; 1 tablespoon oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
8
Calories
198 kcal
Course
Appetizer
Cuisine
Vegetarian

Spicy Roasted Pepitas (Pumpkin Seeds)

Ximena Brandt

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Here's a simple but delicious recipe for a batch of Spicy Roasted Pepitas. They have some kick so feel free to dial back on the spices if you want a milder version.

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Ingredients

Servings

2 cups hulled pepitas (pumpkin seeds)
2 teaspoons New Mexican chili powder
1/2 teaspoon chipotle powder
1/8 teaspoon ancho powder
1/8 teaspoon garlic powder
1 teaspoon salt
1 tablespoon oil

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Instructions

Preheat the oven to 350F.
Add 2 cups of hulled pepitas to a mixing bowl along with 2 teaspoons New Mexican chili powder, 1/2 teaspoon Chipotle powder, 1/8 teaspoon Ancho powder, 1/8 teaspoon garlic powder, and 1 teaspoon salt. Combine well and then add 1 tablespoon of oil (I used olive oil). Mix well.
Form a single layer of pepitas on a baking sheet. I typically use parchment paper for easier clean-up.
Bake at 350F for 12-15 minutes or until the pepitas have turned golden brown. I usually give them a stir halfway through the baking period.
Once they are roasted, let them cool for a few minutes before serving. Store in an airtight container in the fridge.

Notes

Keep in mind that most store-bought chili powders are loaded with extra ingredients. I think it's worth seeking out chili powders that don't have any other additives.
To prevent clumping, I usually give the pepitas and chili powders a good stir before adding the oil.
The garlic powder can easily overwhelm them so I tend to go easy on it, but I do like having a little in there.