Crunchy, nutty, and lightly-spiced, these toasted pepitas are a delicious autumn snack. Add a bowl of these to your cheese board for easy holiday entertaining!
2teaspoonsolive oil(or another light-flavored oil, such as grapeseed)
1teaspoonkosher salt, plus additional to taste
1-¼teaspoonsHungarian paprika
½teaspoondried basil
½teaspoondried thyme
½teaspoononion powder
¼teaspoongarlic powder
pinchcayenne or chipotle powder, or additional to taste
Instructions
Preheat oven to 325 degrees F with rack in middle position. Toss pepitas on a baking sheet with olive oil and 1 teaspoon kosher salt, to coat. Spread seeds into an even layer and bake for about 15 minutes, stirring a few times, until lightly toasted and fragrant.
While pepitas are toasting, mix together paprika, basil, thyme, onion powder, garlic powder, and cayenne or chipotle powder (if using). Set aside. Carefully transfer hot toasted pepitas to a heat-safe bowl and toss with seasonings. Add additional kosher salt (I usually add up to ½ teaspoon) and hot pepper, to taste. Let cool and serve slightly warm or at room temperature.*
Notes
*Roasted pepitas can be stored in an airtight container at room temperature for about a week. To rewarm before serving, spread onto a baking sheet and pop into a 350 degree F oven for 2-3 minutes.