SPICY ROASTED PUMPKIN SEEDS

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.