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Crispy Chili Lime Baked Pumpkin Seeds: The Best Fall Snack

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These crispy chili lime baked pumpkin seeds are the perfect fall snack, combining smoky chili, bright lime, and savory salt with a nutty pumpkin seed flavor. Quick and easy to make in about 30 minutes, they’re a crowd-pleaser for parties, potlucks, or cozy snacking.

Ingredients

Scale
  • 1 cup raw pumpkin seeds (freshly scooped from a pumpkin or store-bought raw pepitas)
  • 1 tablespoon olive oil (or avocado oil)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (fine sea salt or kosher salt)
  • Zest of 1 lime (about 1 teaspoon)
  • Juice of 1/2 lime (about 1 tablespoon)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Clean your pumpkin seeds: separate from pulp, rinse in a colander under cool water, and rub gently to remove remaining flesh.
  3. Dry the seeds thoroughly: spread on a clean kitchen towel or paper towels and pat completely dry. Let air dry for 5-10 minutes if possible.
  4. In a mixing bowl, combine dried pumpkin seeds, olive oil, chili powder, smoked paprika, cayenne pepper, garlic powder, and salt. Stir until every seed is coated.
  5. Spread the seasoned seeds in a single layer on the prepared baking sheet.
  6. Bake for 12-15 minutes, shaking the pan halfway through, until golden brown and fragrant.
  7. Remove from oven and immediately sprinkle lime zest and squeeze lime juice over the hot seeds. Toss gently with a spatula.
  8. Cool completely on the baking sheet for at least 10-15 minutes. They will continue to crisp up as they cool.
  9. Taste and adjust seasoning if needed (more salt, chili, etc.).

Notes

Dry seeds thoroughly to avoid chewiness. Spread in a single layer for even crisping. Add lime after baking to prevent sogginess. Cool completely before storing. For air fryer: cook at 320°F (160°C) for 8-10 minutes, shaking halfway. Store in an airtight container at room temperature for up to 2 weeks; re-crisp in a 300°F (150°C) oven for 3-5 minutes if needed.

Nutrition

Keywords: pumpkin seeds, chili lime, fall snack, crispy, baked, healthy snack, gluten-free, vegan

Find it online: https://lolaspoon.com/crispy-chili-lime-baked-pumpkin-seeds-the-best-fall-snack/