Chili Lime Pumpkin Seeds Recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegan, Gluten-Free, Keto-friendly
Ingredients
Scale
- 2 cups raw pumpkin seeds (cleaned and dried)
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Instructions
- Start by preheating your oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the seeds from sticking and to make cleanup easier. If you are using fresh seeds from a pumpkin, ensure they are thoroughly rinsed and patted dry with a kitchen towel; dry seeds get much crispier!
- In a medium-sized mixing bowl, whisk together the olive oil, fresh lime juice, lime zest, chili powder, smoked paprika, sea salt, and cayenne pepper if you’re using it. This creates a thick, flavorful slurry that will coat every single seed evenly.
- Add the pumpkin seeds to the bowl with the spice mixture. Use a spatula or a large spoon to toss the seeds thoroughly. Make sure every seed is well-coated with the chili-lime mixture. The oil helps the spices stick, while the lime juice adds that essential tangy brightness.
- Spread the seasoned seeds in a single layer on your prepared baking sheet. Place them in the oven and bake for about 20 to 25 minutes. Every 10 minutes, give the tray a good shake or stir the seeds with a spatula to ensure even browning and to prevent burning.
- Once the seeds are golden brown and fragrant, remove the baking sheet from the oven. Let the seeds cool completely on the tray. They will continue to crisp up as they cool down. Once cooled, they are ready to be enjoyed!