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Chili-Lime Roasted Pumpkin Seeds

Yields8 Servings

 2 cups raw pumpkin seeds
 1 tsp olive oil
 1 lime (zested & juiced)
 ½ tsp salt
 ½ tsp black pepper
 1 tbsp chilli powder

Before you roast the seeds, you must separate them from the pumpkin. Once you have scooped them out, put them into a large bowl of water and that helps to loosen the pulp so you can pick out the strings and pumpkin pieces.


Bring a few cups of filtered water to boil and add the seeds. Make sure water covers the seeds. Boil for 10 minutes.


Drain the seeds and pat dry with paper towels or a dish towel. They won’t be completely dry.


Preheat the oven to 350 degrees.


Mix the lime juice, zest, salt, pepper, and chili powder in a bowl and add the pumpkin seeds. Stir until they are evenly coated.


Place them on a baking sheet in one layer as much as possible.


Roast in the oven for 20-25 minutes (or until they become crispy golden brown). Stir them halfway through.


When they have cooled, store them in an air-tight container for up to a week.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 208
% Daily Value *
Total Fat 17.2g27%

Saturated Fat 2.6g13%
Cholesterol 0mg
Sodium 153mg7%
Potassium 10mg1%
Total Carbohydrate 5.8g2%

Dietary Fiber 1.8g8%
Sugars 0.1g
Protein 8.4g17%

Iron 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.