Chili Lime Pepitas are spicy, sweet, and tangy. This easy roasted pumpkin seed recipe makes a wonderful healthy snack, salad topper, and more!
Roasted chili lime pepitas are delicious but addictive, so be forewarned! They are tasty little suckers, and if I eat them alone, I can eat a whole batch in no time. The combination of spicy, sweet, salty, and zesty flavors makes them super satisfying. They are a perfect snack if you are following a low-carb or keto diet, especially if you are also vegetarian, vegan, or plant-based.
These chili lime roasted pepitas are not only meant for snacking! They are a great way to add extra plant-based protein, fiber, flavor, and crunch to so many things! Try tossing the sweet chili pepitas into a Yummy Salad, use them as garnish for this Savory Pumpkin Hummus, or add them to a Plant-Based Burrito Bowl, these healthy Sweet Potato Tacos, or to this Cilantro Lime Cauliflower Rice, they are all so good! You can also use them to make this delicious Pepita Chimichurri Sauce.
Are Pepitas Healthy?
Yes, pepitas are healthy! Pepitas are pumpkin seeds with shells or hulls removed and these little seeds are packed with health benefits! Pumpkin seeds or pepitas are nutritional powerhouses filled with vitamins, minerals, antioxidants, protein, fiber, and healthy fats including omega-3. They also have anti-inflammatory effects and anti-cancer properties. Another big health benefit is that pumpkin seeds can help promote sleep since they are a natural source of tryptophan. They also contain zinc, copper, selenium, and magnesium, which can help reduce stress and anxiety. I can personally attest to this. If I have a pumpkin seed snack towards the end of the day, I get better sleep. So I truly believe that pepitas are a superfood and a super seed!
I hope you enjoy the Chili Lime Pepitas!
Chili Lime Pepitas Ingredients
- pepitas – raw unsalted shelled pumpkin seeds.
- chili powder – regular chili powder since it is not overly spicy.
- lime juice – Adds zesty, tangy flavor.
- brown sugar – I use stevia brown sugar to stay sugar-free. Regular brown sugar works as well.
- avocado oil – or olive oil as a substitute.
- garlic powder – only use the powder, not fresh garlic.
- coriander – ground coriander adds an earthy, nutty, citrusy, and slightly sweet flavor.
- salt – I do not use a lot of salt, you can easily add more to taste if desired.
- cayenne pepper – This is optional for spicer pepitas. They will be spicy, so use it with caution! If you like it hot, I highly recommend it. If you do not like things too spicy, do not use it. If you are unsure, only use a pinch.
How to Make Roasted Chili Lime Pepitas
To make these chili lime roasted pepitas, first, preheat your oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper.
Add the chili powder, brown sugar stevia, garlic powder, coriander, salt, and cayenne pepper (if you are using it) to a bowl and stir. Next, add the oil and lime juice then stir well or whisk to combine the ingredients until the brown sugar dissolves into the liquid.
Add the pepitas to the bowl, then stir until they are coated. Spread the pepitas into a single layer on the parchment-lined baking sheet, then place the baking sheet onto the center rack of your preheated oven.
Roast the pepitas for 10 minutes at 325 degrees Fahrenheit, then carefully remove them from the oven, stir, then return them to the oven for an additional 5 – 8 minutes. Check after 5 minutes to make sure they do not burn.
Remove the pepitas from the oven and allow them to cool for at least of 10 – 15 minutes. They get crunchy once they have cooled completely. Sprinkle with extra salt if desired.
Once the pepitas have cooled completely, serve or store them in an airtight container to save for later. I store mine in the refrigerator to keep them fresh.
Chili Lime Pepitas
Ingredients
- 1 cup pepitas raw unsalted shelled pumpkin seeds.
- 2 teaspoons chili powder
- 2 teaspoons lime juice
- 2 teaspoons brown sugar *see notes
- 1 teaspoon avocado oil or olive oil
- ¼ teaspoon ground coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon salt *see notes
Optional
- ⅛ teaspoon cayenne pepper *only if you like spicy*
Instructions
- Preheat oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Add the chili powder, brown sugar stevia, garlic powder, coriander, salt, and cayenne pepper (if you are using it) to a bowl and stir. Next, add the oil and lime juice then stir well or whisk to combine the ingredients until the brown sugar dissolves into the liquid.
- Add the pepitas to the bowl, then stir until they are coated. Spread the pepitas into a single layer on the parchment-lined baking sheet, then place the baking sheet onto the center rack of your preheated oven.
- Roast the pepitas for 10 minutes at 325 degrees Fahrenheit, then carefully remove them from the oven, stir, then return them to the oven for an additional 5 – 8 minutes. Check after 5 minutes to make sure they do not burn.
- Remove the pepitas from the oven and allow them to cool for at least of 10 - 15 minutes. They get crunchy once they have cooled completely. Sprinkle with extra salt if desired.
- Once the pepitas have cooled completely, serve or store them in an airtight container to save for later. I store mine in the refrigerator to keep them fresh.
Notes
- Brown Sugar - I use stevia brown sugar to stay sugar-free, but regular brown sugar works as well.
- Salt - You can easily sprinkle with additional salt if desired.
- Cayenne pepper - This adds a lot of heat. If you like it hot, I highly recommend it! If you do not like things too spicy, do not use it. If you are unsure, only use a pinch.
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