SPICY ROASTED PUMPKIN SEEDS
Spicy Roasted Pumpkin Seeds are a nutritious, crunchy and flavour-packed snack that’s easy to prepare and perfect for meal prep. With a blend of smoky paprika, olive oil, bold chilli powder and a hint of salt, these roasted seeds deliver a delicious balance of spice and savoury crunch. High in protein, fibre and healthy fats, pumpkin seeds are an excellent low-carb, gluten-free and keto-friendly snack option. These seeds can be enjoyed on their own, sprinkled over salads or used as a crunchy topping for soups and grain bowls. They are an ideal snack for on-the-go munching, post-workout energy or even party appetisers. With just 5 simple ingredients, they are quick to make and can be customised with different seasonings to suit your taste preferences.
RECIPE CATEGORY
Snack, Appetiser, Side
SERVING SIZE
1
CUISINE
American, Healthy Eating
PREPARATION/TECHNIQUES
Roast, 5 Ingredients or Less, Quick & Easy
OCCASION/HOLIDAY
Halloween, Thanksgiving, Fall, Meal Prep, Healthy Snacking
SPECIAL CONSIDERATION/DIETARY CONCERNS
Keto, Low-Carb, Paleo, Vegan, Gluten-Free, Dairy-Free, High-Fibre, Whole30
DISH TYPE
Snack, Roasted Seeds, High-Protein Snack
INGREDIENTS
- ¼ cup raw pumpkin seeds
- ½ teaspoon olive oil
- ¼ teaspoon chilli powder
- ¼ teaspoon smoked paprika
- Pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 120 kcal
- Carbohydrates: 3g
- Protein: 5g
- Fats: 10g
- Fibre: 1.5g
- Sugar: 0g
- Sodium: 150mg
PREPARATION
- Preheat oven: Set your oven to 160°C (325°F) and line a baking tray with parchment paper.
- Season the seeds: In a small bowl, toss the pumpkin seeds with olive oil, chilli powder, smoked paprika and salt. Stir well to coat evenly.
- Roast the seeds: Spread the seeds in a single layer on the prepared baking tray. Bake for 12-15 minutes, stirring halfway through for even roasting.
- Cool and serve: Remove from the oven and let cool for a few minutes before serving. Enjoy warm or store for later use.
PREP TIME
5 minutes
COOKING TIME
12-15 minutes
TIPS
- Use fresh pumpkin seeds: If using seeds from a fresh pumpkin, rinse and dry them thoroughly before seasoning to prevent excess moisture.
- For extra crispiness: Bake at a slightly lower temperature (150°C/300°F) for a longer time to prevent burning.
- Stir halfway through roasting: Stir halfway through roasting to ensure that even crisping and to prevent burning.
- For a spicier kick: Add a pinch of cayenne pepper or crushed red pepper flakes.
VARIATIONS
- Sweet & Spicy: Add ½ teaspoon maple syrup or honey for a subtle sweetness.
- Garlic Parmesan: Mix in ¼ teaspoon garlic powder and 1 teaspoon grated Parmesan before roasting.
- Mexican Flavour: Replace smoked paprika with chipotle powder and a dash of lime zest.
- Curry Style: Swap paprika for ½ teaspoon curry powder for an Indian-inspired variation.
PREPPING AND STORAGE
- Storage: Store roasted pumpkin seeds in an airtight container at room temperature for up to 2 weeks.
- Refrigeration: For longer freshness, keep in the fridge for up to a month.
- Freezing: Freeze in an airtight bag for up to 3 months.