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Chili Roasted Pumpkin Seeds

A quick, easy and delicious fall snack.
Course Snack
Cuisine American
Keyword chili, pumpkin seed
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 cup
Calories 526kcal
Author Queen of Quinoa

Ingredients

  • Seeds from one medium pumpkin about 1 cup
  • 2 cups water
  • 1 tablespoon oil
  • 2 tablespoons chili powder more or less depending on your taste preferences
  • Salt to taste

Instructions

  • Preheat the oven to 375 degrees F.
  • Clean the pumpkin seeds (don’t be afraid to get dirty here) and wash them in a pasta strainer. Transfer them to a small pot and add two cups water. Bring the water to a boil and reduce to simmer for 10 minutes. Strain the pumpkin seeds and transfer them to a mixing bowl.
  • Add oil, chili power and salt, and toss to coat. Transfer the seeds to a baking sheet and roast for 20 – 30 minutes, until slightly browned and crispy. Make sure to stir the seeds around as you go so they don’t burn.
  • Let cool on the baking sheet. Transfer to an air tight container.
  • Snack and enjoy!

Notes

gluten-free | dairy-free | sugar-free | vegan

Nutrition

Calories: 526kcal | Carbohydrates: 14g | Protein: 21g | Fat: 47g | Saturated Fat: 6g | Sodium: 582mg | Potassium: 829mg | Fiber: 9g | Sugar: 2g | Vitamin A: 4745IU | Vitamin C: 1.2mg | Calcium: 97mg | Iron: 8.4mg