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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
1

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.

2

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

3

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

4

Preheat the oven to 350 degrees.

5

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

6

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

7

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

8

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.