Chili Roasted Pumpkin Seeds

Crispy roasted pumpkin seeds fresh out of the oven

Chili powder is one of my favorite spices to use on roasted pumpkin seeds, but you can substitute these spices with curry powder or even make a sweet version with classic pumpkin spice.




  1. First, separate pumpkin seeds from the pumpkin pulp and rinse in a colander or sieve. Preheat the oven to 325ºF/160ºC and line a baking sheet with tinfoil. Mix spices and salt together.
  2. In a cast iron or nonstick skillet, melt butter over medium heat and let it foam and brown just a little bit. Then, add pumpkin seeds and saute for about 5 minutes, or until the pumpkin seeds start to lightly toast.
  3. Toss pumpkin seeds in spice mix and transfer to baking sheet. Bake for 20 minutes and enjoy! Store in an air-tight container for up to 3 months.
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