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Roasted Pumpkin Seed Spiced Sriracha

Enjoy crunchy roasted pumpkin seeds coated in smoky and spicy flavors, perfect for a healthy snack or a topping for your favorite dishes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Healthy
Calories: 425
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups raw pumpkin seeds (pepitas) Look for raw, unshelled seeds for best results.
  • 2 tablespoons olive oil Can substitute with avocado oil or melted coconut oil.
  • 1 tablespoon sriracha For less heat, reduce amount or leave out.
  • 1 teaspoon smoked paprika Can swap with smoked chili powder or chipotle powder.
  • 1/2 teaspoon garlic powder Can substitute with onion powder or cumin.
  • 1/2 teaspoon kosher salt Can replace with sea salt or Himalayan pink salt.

Method
 

Preparation
  1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine raw pumpkin seeds, olive oil, sriracha, smoked paprika, garlic powder, and kosher salt. Toss until seeds are well coated.
  3. Spread coated pumpkin seeds in a single layer on the prepared baking sheet.
  4. Bake in the preheated oven for 18 to 20 minutes, stirring every 5 minutes to ensure even toasting.
  5. Once golden brown and crispy, remove from oven and let cool completely on the baking sheet for at least 10 minutes.
Serving
  1. Serve the roasted pumpkin seeds warm or at room temperature. Enjoy as a snack or sprinkle over salads, soups, or grain bowls.

Notes

Store roasted pumpkin seeds in an airtight container at room temperature for up to two weeks. For longer shelf life, refrigerate for a month or freeze for three months.