📝 About This Recipe
Elevate the humble pumpkin seed into a gourmet snack with this recipe for perfectly roasted pepitas, a staple of Mexican culinary heritage. These hull-less seeds are transformed into crunchy, umami-rich jewels using a delicate balance of smoky heat, bright citrus, and savory spices. Whether used as a sophisticated garnish or enjoyed by the handful, their nutty depth and satisfying snap make them an indispensable pantry essential.
🥗 Ingredients
The Seeds
- 2 cups Raw Pepitas (unroasted and unsalted green pumpkin seeds)
The Flavor Base
- 1.5 tablespoons Extra Virgin Olive Oil (or avocado oil for a higher smoke point)
- 1 teaspoon Fresh Lime Juice (helps the spices adhere and adds brightness)
- 1/2 teaspoon Worcestershire Sauce (adds a hidden layer of savory umami)
The Spice Blend
- 1 teaspoon Smoked Paprika (use Pimentón de la Vera for best results)
- 1/2 teaspoon Ground Cumin (toasted and ground if possible)
- 1/2 teaspoon Chili Powder (mild ancho or New Mexico variety)
- 1/4 teaspoon Garlic Powder (provides even distribution of flavor)
- 1/4 teaspoon Onion Powder
- 1/8 teaspoon Cayenne Pepper (optional, for a subtle kick)
- 3/4 teaspoon Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Coconut Sugar (to balance the heat and aid browning)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Low and slow is the secret to ensuring the seeds get crunchy all the way through without burning the delicate oils.
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2
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
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3
In a small ramekin, whisk together the smoked paprika, cumin, chili powder, garlic powder, onion powder, cayenne, sea salt, and coconut sugar until perfectly blended.
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4
Place the raw pepitas in a medium-sized mixing bowl. Inspect them briefly to remove any stray shell fragments.
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5
Drizzle the olive oil, lime juice, and Worcestershire sauce over the seeds. Toss thoroughly with a spatula until every seed is glistening.
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6
Sprinkle the spice blend over the damp seeds gradually, tossing as you go to ensure an even coating on every single pepita.
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7
Spread the seasoned seeds onto the prepared baking sheet in a single, even layer. Do not crowd them; they need airflow to crisp up.
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8
Slide the tray into the center rack of the oven and roast for 8 minutes.
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9
Remove the tray and use a spatula to stir and flip the seeds. This ensures the edges don't brown faster than the center.
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10
Return to the oven for another 4-7 minutes. Listen closely; you may hear a faint 'popping' sound which indicates they are nearing completion.
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11
Check for doneness: the seeds should be fragrant, slightly puffed, and a shade darker (golden-brown). Be careful as they can go from perfect to burnt very quickly.
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12
Remove from the oven and let the pepitas cool completely on the baking sheet. They will continue to crisp up significantly as they reach room temperature.
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13
Taste once cooled and add a final tiny pinch of salt if desired before serving or storing.
💡 Chef's Tips
Always start with raw, green pepitas rather than pre-roasted ones to control the flavor and salt levels. Don't skip the lime juice or Worcestershire; the acidity and moisture help the dry spices 'glue' to the smooth surface of the seeds. If you notice the spices browning too quickly, lower the oven temperature to 300°F and extend the time by 5 minutes. Store cooled pepitas in an airtight glass jar for up to two weeks; if they lose their crunch, a 2-minute refresh in a hot pan will revive them. For a sweet variation, swap the savory spices for cinnamon, ginger, and a touch more maple syrup or sugar.
🍽️ Serving Suggestions
Sprinkle generously over a velvety Butternut Squash soup for a textural contrast. Add to a kale and apple salad with a cider vinaigrette for a nutty, protein-packed crunch. Serve in a small bowl alongside a sharp Mezcal cocktail or a cold Mexican lager. Fold them into your morning granola or yogurt parfait for a savory-sweet breakfast twist. Use as a topping for street-style tacos or loaded guacamole to impress your dinner guests.