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A speckled bowl of roasted pumpkin seeds coated in rust-red chipotle seasoning on a wooden shelf, with a small pumpkin behind it
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Chipotle Pumpkin Seeds

Fresh pumpkin seeds tossed with olive oil, chipotle powder and sea salt, then roasted until crunchy for a smoky snack with medium heat.
Course Snack
Cuisine American
Keyword Chipotle Powder
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 108kcal

Ingredients

  • 2 cups fresh pumpkin seeds or roughly the seeds from one pumpkin
  • 1 tablespoon olive oil
  • 1 tablespoon chipotle powder
  • 1 teaspoon sea salt coarse sea salt preferred

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • If your seeds came straight from the pumpkin, pull away as much of the stringy pulp as you can, rinse the seeds in a colander, and pat them dry on paper towels.
  • In a mixing bowl, combine the pumpkin seeds, olive oil, chipotle powder, and sea salt. Mix or toss well to evenly coat the pumpkin seeds.
  • Transfer the pumpkin seeds to the parchment-lined baking sheet, evenly dispersing them across the sheet.
  • Place the pumpkin seeds in the oven and bake for 17 to 20 minutes. Stir the pumpkin seeds once every 5 minutes to get an even browning.
  • Remove the pumpkin seeds from the oven and allow them to cool to room temperature.
  • Eat immediately or place in an airtight container for future snacking (best to eat within a month!)

Notes

For more heat, swap the chipotle powder for cayenne. Store the cooled seeds in an airtight container and eat them within about a month.

Nutrition

Calories: 108kcal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 308mg | Potassium: 149mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 299IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 2mg