Roasted Pumpkin Seeds with Olive Oil, Sea Salt, and Chili Powder Recipe

If you’re on the lookout for a snack that’s crunchy, flavorful, and downright addictive, you’re in for a treat with this Roasted Pumpkin Seeds with Olive Oil, Sea Salt, and Chili Powder Recipe. I absolutely love how easy it is to make and how those simple ingredients come together to create something irresistibly tasty. Whether you’re roasting seeds fresh from your pumpkin or just craving a healthy snack, this recipe will quickly become your go-to!

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Ingredients You’ll Need

These ingredients are straightforward but each plays an important role. I’ve found that using fresh pumpkin seeds (not pre-packaged) really amps up the flavor, and good-quality olive oil really makes the seasoning stick beautifully.

• Pumpkin Seeds: Use seeds scooped fresh from a pumpkin or winter squash for the best flavor and texture.
• Extra-Virgin Olive Oil: Choose a robust olive oil, as it adds richness and helps the spices cling to the seeds.
• Sea Salt: I prefer sea salt for its bright, crunchy bite compared to regular table salt.
• Chili Powder: Adds just the right kick—feel free to adjust to your heat preference or swap with smoked paprika for a twist.

Variations

One of my favorite things about this Roasted Pumpkin Seeds with Olive Oil, Sea Salt, and Chili Powder Recipe is how easy it is to tweak. I’ve experimented with different spices and it’s so fun to make it your own!

• Spicy Kick: I once added cayenne pepper instead of chili powder for a fiery punch that my family couldn’t get enough of.
• Sweet & Savory: Try mixing in a drizzle of maple syrup and cinnamon for a totally different flavor profile that’s addictive in its own way.
• Herb-Infused: Tossing the seeds with a bit of smoked paprika and dried rosemary can give a smoky herbaceous note that’s perfect for fall snacking.
• Clubhouse Favorite: For a kid-friendly version, skip the chili powder and add a touch of garlic powder and Parmesan cheese after roasting.

How to Make Roasted Pumpkin Seeds with Olive Oil, Sea Salt, and Chili Powder Recipe

Step 1: Clean and Dry Your Seeds

First things first: scoop those seeds out from your pumpkin or winter squash into a bowl of water. This little soak makes it easier to separate the seeds from the stringy flesh since the seeds will float while the pulp sinks. I always rinse them in a colander under running water to get rid of any remaining bits. Then, lay the seeds flat on a clean kitchen towel and pat them dry thoroughly. This drying step is key to getting the seeds nice and crispy in the oven instead of soggy.

Step 2: Preheat and Prepare Your Baking Sheet

Set your oven to 300°F — this moderate temperature is perfect because it roasts the seeds evenly without burning. Line your baking sheet with parchment paper; it keeps things tidy and prevents sticking. Spread the seeds out once seasoned, so they roast in a single layer for even cooking.

Step 3: Toss Seeds with Olive Oil and Sea Salt

Place your dried pumpkin seeds in a bowl, drizzle with the extra-virgin olive oil, and sprinkle sea salt. Toss everything together so each seed gleams with a light coating. Trust me, this helps them roast up crisp and flavorful. You can even add a pinch of chili powder at this stage if you love a pre-seasoned flair!

Step 4: Roast Until Golden and Crisp

Spread the seeds evenly on your baking sheet, then pop them into the oven. Roast for about 35 to 45 minutes, shaking or stirring the seeds halfway through so they brown evenly. Keep an eye out so they don’t burn — golden brown is what you’re aiming for. When I first made roasted pumpkin seeds, I learned the hard way that stirring halfway makes a huge difference!

Step 5: Sprinkle with Chili Powder and Serve

Right after roasting (while the seeds are still warm), sprinkle them with chili powder for that lovely heat that wakes up your taste buds. Give them a quick toss to coat and let them cool down slightly before digging in. Honestly, this step transforms your seeds from simple to spectacular.

How to Serve Roasted Pumpkin Seeds with Olive Oil, Sea Salt, and Chili Powder Recipe

Garnishes

I love grabbing a sprinkle of freshly chopped parsley or a dash of smoked paprika on roasted seeds just before serving to add a fresh or smoky pop. Sometimes I even squeeze a little lime juice over the seeds to balance the heat with brightness—it’s surprisingly refreshing!

Side Dishes

This snack pairs wonderfully alongside my favorite cozy soups like butternut squash or tomato bisque. I also enjoy them as a crunchy topping on salads for some extra bite and flavor. You’ll find your roasted pumpkin seeds becoming your secret ingredient for adding texture everywhere.

Creative Ways to Present

For parties, I like filling small ramekins with roasted seeds and sprinkling with a little extra chili powder and sea salt on top. They look festive and are easy for guests to grab. I’ve even served these seeds as part of a fall-themed snack board with cheeses and dried fruit—total crowd-pleasers!

Make Ahead and Storage

Storing Leftovers

After they’ve cooled completely, I store roasted pumpkin seeds in an airtight container at room temperature. They keep their crunchiness for up to one week. I’ve noticed that storing them in glass jars helps maintain freshness better than plastic bags, which can trap moisture.

Freezing

If you want to keep them longer, freezing works surprisingly well! Place the cooled seeds in a freezer-safe bag or container. When you want to snack on them, just thaw at room temperature or give them a quick toast in the oven to revive the crunch.

Reheating

To bring your roasted pumpkin seeds back to that freshly roasted crispness, spread them on a baking sheet and warm in a 300°F oven for about 5–7 minutes. Keep an eye on them so they don’t burn, and you’ll have a perfect snack ready in minutes.

FAQs

Final Thoughts

This Roasted Pumpkin Seeds with Olive Oil, Sea Salt, and Chili Powder Recipe holds a special place in my snack rotation because it’s simple, quick, and endlessly adaptable. Every time I pull these out at gatherings, they disappear fast—my family goes crazy for them! I hope you enjoy making and munching on these seeds as much as I do. Grab your pumpkins, get roasting, and let this wholesome, crunchy treat become your new favorite snack.

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