When you need a quick and tasty snack, these spicy pepitas pack in just the right amount of flavor and crunch! They’re also delicious over a salad or in a wrap.
Looking for an easy appetizer to serve at a party or a simple snack in the afternoon? You’ll love these crunchy, spicy pepitas!
Pepitas are a kind of pumpkin seed without a hull. They’re only found in certain kinds of pumpkins, and they are absolutely delicious either raw or roasted.
I love them in this spicy recipe. You simply toss the seeds in seasoning, add a little lime juice, then roast until they’re lightly browned and toasted. How easy is that?
The result is packed with flavor and has the perfect crunch to satisfy your snack craving. Plus they’re low-carb, vegan, gluten-free, and paleo-friendly!
How to make spicy pepitas
Pepitas are great to whip up for a tasty bite or as a topping for salads, wraps, and more! And it only takes five simple steps to make them:
Step 1: Preheat the oven to 375°F.
Step 2: Add the pumpkin seeds, pepper, cumin, chili powder, and salt to a medium bowl and toss to combine.
Step 3: Add the lime juice and toss again until the seeds are evenly coated in the spice mixture.
Step 4: Line a baking sheet with parchment paper, then spread the seeds out on the sheet.
Step 5: Bake for about 9 minutes, shaking the pan every 3 minutes or so, until the seeds are lightly browned and dry.
Remove from the oven, allow to cool, and enjoy!
Variations for this recipe
I wanted my spice mix for this recipe to have a Southwestern flavor profile. That’s why I chose cumin, chili powder, and cayenne with a bit of lime juice for my seasonings.
But you can absolutely get creative with the spices you use!
For a cooler flavor, try a bit of dried dill and black pepper. For something savory, mix up some garlic powder and dried rosemary. Or to keep it super simple, you could simply salt the seeds before roasting.
If you decide not to use the lime juice, you’ll need something to help the spices stick to the seeds. You could replace the lime with lemon juice for an easy switch with a milder flavor.
You could also swap the citrus juice for a bit of olive oil. Keep in mind that this will increase the fat content of each serving, but it will also help the pepitas roast.
Feel free to play around with this recipe!
These tasty little seeds can be stored in an airtight container at room temperature.
They will stay fresh for up to a week and maybe as long as two. You can keep them around for a quick snack when you’re craving something cruncy.
Other roasted seed and nut recipes
Want to know one of the easiest ways to prep a healthy snack you can eat on the go? Just toss some seeds or nuts with your favorite spices, roast them in the oven, and enjoy!
If you need some inspiration, here are a few of my favorite recipes I think you’ll enjoy:
- Roasted Edamame with Wasabi and Honey
- Spiced Pistachios with Thyme, Sesame, and Lemon
- Italian Herbed Nuts
When you’ve tried this snack, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
- 2 ¼ cups pepitas
- 1 ¼ teaspoon Hot Shot! pepper blend (or half black pepper, half cayenne)
- 1 ¼ teaspoon ground cumin
- 1 ¼ teaspoon ground ancho chile or chili powder
- 1 ¼ teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon fresh lime juice
- Preheat the oven to 375°F.
- Add the pumpkin seeds, pepper, cumin, chili powder, and salt to a medium bowl and toss to combine.
- Add the lime juice and toss again until the seeds are evenly coated in the spice mixture.
- Line a baking sheet with parchment paper, then spread the seeds out on the sheet.
- Bake for about 9 minutes, shaking the pan every 3 minutes or so, until the seeds are lightly browned and dry.