Spiced Pepitas
Crunchy, nutty, and lightly spiced, these roasted pepitas (hulless pumpkin seeds) are a delicious autumn snack. Add a bowl to soups, salads, or your fall cheese boards for easy holiday entertaining!
Servings: 8 servings (1/4 cup)
Ingredients
- 2 cups raw pepitas (hulless pumpkin seeds), 10 ounces
- 1 tablespoon regular olive oil (or another light-flavored oil, such as grapeseed)
- 1 teaspoon kosher salt or fine sea salt , plus additional to taste
- 1-1/4 teaspoons Hungarian (sweet) paprika
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- pinch cayenne or chipotle powder , or more to taste
Instructions
- Preheat oven to 350°F with the rack in the middle position. Toss pepitas on a rimmed half-sheet pan (see note below) with olive oil and 1 teaspoon salt until evenly coated. Spread the seeds into a single layer.
- Bake for 10-15 minutes, stirring every 5 minutes, until lightly toasted and fragrant. You might hear crackling and popping sounds as the pepitas roast.
- While the pepitas are in the oven, 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 sprinkle with your spice mix. Use a spoon or spatula to toss the seeds with the seasonings until they're well-coated. Add additional salt (I usually add up to 1/2 teaspoon) and chipotle or cayenne pepper, to taste.
- Let cool and serve slightly warm or at room temperature. 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°F oven for 2-3 minutes.
Notes
About the Pan: I like to line my sheet pan with parchment or a silicone baking mat to make it easier to transfer the pepitas after roasting. You can also roast directly on the pan with no liner. I've found that pepitas on unlined pans tend to roast a minute or two more quickly, so keep a close eye on them.
Ground Cayenne or Chipotle Power: Adjust the heat level of these pepitas to taste, adding more or less hot pepper as needed. Chipotle powder will add a smoky flavor in addition to heat. For a savory, no-heat mix, omit the hot pepper entirely.
This recipe originally appeared on Striped Spatula on November 16, 2015.
Nutrition
Serving: 0.25cup | Calories: 106kcal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 292mg | Potassium: 135mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 36IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 2mg
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