Description
Make these addictive spicy baked pumpkin seeds! My simple recipe turns leftover seeds into a crunchy, flavorful snack you’ll crave.
Ingredients
Scale
- Pumpkin Seed Base:
- Fresh pumpkin seeds (from 1 medium pumpkin)
- 1–2 tbsp olive oil
- Flavor Boosters:
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Heat & Salt:
- 1/4 – 1/2 tsp cayenne pepper (adjust to your heat preference)
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- Optional Zing:
- Pinch of brown sugar
Instructions
- Clean the Seeds:: Okay, first things first, scoop out those pumpkin guts! This part is messy, I know, but it’s half the fun of Halloween, right? Try to get as much of the stringy bits off as you can. I usually rinse them under cold water, rubbing them between my fingers. It feels a bit slimy, honestly, but it gets the job done. Don’t worry too much about perfection; a few stray strings won’t hurt a thing.
- Dry Them Out:: This is a non-negotiable step for crispy spicy baked pumpkin seeds! Lay them out on a clean kitchen towel or several layers of paper towels. Pat, pat, pat them really, really dry. If they’re still damp, they’ll steam instead of roast, and we want crunchy, not chewy. I usually let them air dry for an hour or so after patting, especially if I’m not in a rush, just to be sure they’re ready.
- Toss with Oil:: In a medium bowl, drizzle your clean, dry pumpkin seeds with a touch of olive oil. Just enough to lightly coat them, maybe a tablespoon or two. We’re not deep-frying here, just giving our spices something to cling to. Give them a good toss with your hands – yes, get in there! It’s the most efficient way, I find, to make sure every single seed gets that oily hug.
- Season Generously:: Now for the fun part! Add your chili powder, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper to the bowl. If you’re doing that tiny pinch of brown sugar, add it now too. Toss, toss, toss! Make sure every single seed is coated in that glorious spice mixture. It should smell absolutely incredible at this point, all warm and smoky, promising deliciousness.
- Bake to Crispy Perfection:: Spread the seasoned spicy baked pumpkin seeds in a single layer on a baking sheet lined with parchment paper. This is key for even roasting; don’t overcrowd the pan, or they’ll steam again. Pop them into your preheated oven at 300°F (150°C) for about 15-20 minutes. I usually give the pan a shake halfway through, just to make sure they’re getting evenly toasty and golden.
- Cool and Enjoy:: Your spicy baked pumpkin seeds are done when they’re golden brown, feel dry to the touch, and make a satisfying little snap when you bite into one. Pull them out of the oven and let them cool completely on the baking sheet. They’ll crisp up even more as they cool. Honestly, trying to eat them hot is just asking for a burnt tongue – I speak from experience! And then, enjoy your crunchy, spicy reward!