Chili Lime Pepitas
Chili Lime Pepitas are sweet, spicy, and tangy. This easy roasted pumpkin seed recipe makes a wonderful healthy snack, salad topper, and more!
Servings: 4
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.