Chili-Roasted Pumpkin Seed Munchies
Kevin Curry
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I love crunching on these spicy seeds on their own for a healthy snack, but they're also great as a flavorful topper for a creamy soup.


  • Pumpkin Seeds

    • 3 cups raw pumpkin seeds
    • 1 tablespoon olive oil
    • 1 pinch sea salt
  • Seasoning

    • olive oil spray or nonstick cooking spray
    • 1 tablespoon chili powder
    • 1 teaspoon cumin
    • 1 pinch sea salt


1. Preheat oven to 300 F.

2. Line a baking tray with parchment paper and add the seeds. Add olive oil and sea salt and mix together with your hands, ensuring each seed is covered in oil and salt. Then, spread the seeds out on the baking tray so there's one even layer (no large clumps of seeds).

3. Roast for 25 to 30 minutes, shaking the pan and/or stirring the seeds halfway through to prevent burning and encourage even roasting. The seeds are finished when they turn golden-brown.

4. Once hot out of the oven, lightly spray with oil, then sprinkle with chili powder, cumin and sea salt. Toss the seeds in the seasoning and then allow them to cool down to harden and become crispy/crunchy.

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