Best Chili Lime Roasted Pumpkin Seeds: Easy 15-Minute Recipe
These chili lime roasted pumpkin seeds are a quick, healthy, and addictive snack made with fresh pumpkin seeds, chili powder, lime, and a few pantry staples. Ready in just 15 minutes, they’re perfect for snacking, topping soups, or adding crunch to salads.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: Mexican-inspired
Ingredients
Scale
- 1 cup fresh pumpkin seeds (about 4 ounces)
- 1 tablespoon olive oil
- 1 teaspoon chili powder (blend of ancho and cayenne recommended)
- Zest of 1 medium lime
- 1 tablespoon fresh lime juice
- ½ teaspoon fine sea salt (plus more to taste)
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon cumin (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
- Clean the seeds: Separate pumpkin seeds from stringy pulp. Place in a colander and rinse under cold water, removing any clinging bits of pumpkin flesh. Drain well.
- Dry the seeds thoroughly: Spread rinsed seeds on a clean kitchen towel or paper towels. Pat dry, then let sit for 5 minutes to air-dry. This step is crucial for crunchiness.
- Season the seeds: In a small mixing bowl, combine dried seeds, olive oil, chili powder, lime zest, lime juice, salt, garlic powder (if using), and cumin (if using). Stir until every seed is coated.
- Spread on the baking sheet: Pour seasoned seeds onto prepared baking sheet and spread in a single, even layer. Avoid overcrowding.
- Roast for 10-15 minutes: Roast for 5 minutes, then stir. Return to oven and roast for another 5-10 minutes. Watch closely after the 10-minute mark; seeds can burn quickly. Look for light golden-brown color and fragrant, toasty smell.
- Cool completely: Remove from oven and let seeds cool on the pan for 10-15 minutes. They will continue to crisp up as they cool.
- Taste and adjust seasoning: Add a pinch more salt or a squeeze of lime if needed.
Notes
Dry seeds thoroughly to ensure crunchiness. Don’t skip the lime zest for bright flavor. Watch the oven closely after 10 minutes to prevent burning. Seeds can be stored in an airtight container at room temperature for up to 2 weeks. For air fryer: cook at 300°F for 8-10 minutes, shaking halfway through.
Nutrition
- Serving Size: ¼ cup (about 1 ounce
- Calories: 125
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 4
- Fiber: 2
- Protein: 5
Keywords: chili lime pumpkin seeds, roasted pumpkin seeds, easy snack, healthy snack, pumpkin seed recipe, fall snack, game day snack