Print

Best Easy Roasted Pumpkin Seeds with Chili Lime Salt

roasted pumpkin seeds with chili lime salt - featured image
Print Recipe

These roasted pumpkin seeds with chili lime salt are everything a fall snack should be—crunchy, tangy, a little spicy, and impossible to stop eating. Perfectly crisp every time, with a homemade chili lime salt that makes them completely addictive.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (from a 3–4 pound pumpkin)
  • Water (for rinsing and soaking)
  • 1 tablespoon salt (for soaking water)
  • 1 ½ tablespoons olive oil or melted butter
  • 2–3 small dried chiles (like árbol or guajillo), stems and seeds removed
  • Zest of 1 medium lime
  • 1 ½ teaspoons flaky sea salt (like Maldon)
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
  • ½ teaspoon garlic powder (optional, for savory twist)
  • ½ teaspoon smoked paprika (optional, for deeper smokiness)

Instructions

  1. Cut the pumpkin open and scoop out seeds and pulp into a large bowl. Fill with cool water and separate seeds from pulp using your hands. The pulp will float; skim it off. Drain seeds in a colander and rinse well.
  2. Transfer cleaned seeds back to the bowl, cover with water, and add 1 tablespoon salt. Stir to dissolve and let soak for 10 minutes.
  3. Drain seeds and spread on a clean kitchen towel or paper towels. Pat dry thoroughly. Let sit for 5 minutes while preheating the oven.
  4. Preheat oven to 350°F (175°C). Position rack in the center.
  5. Make the chili lime salt: If using whole dried chiles, remove stems and seeds, then tear into small pieces. Place chile pieces in a mortar or spice grinder with flaky sea salt. Grind until chiles are broken into small flakes and salt is tinted red (coarse texture, not powder). Add lime zest and gently work in with fingers or pestle until evenly distributed.
  6. Place dried seeds in a bowl, drizzle with 1 ½ tablespoons olive oil, and toss to coat. Add half of the chili lime salt and toss again. Reserve remaining salt for finishing.
  7. Spread seeds in a single layer on a parchment-lined baking sheet. Roast for 10 minutes, then stir. Return to oven and roast for another 10-15 minutes, stirring once more halfway through, until golden brown and seeds start to pop.
  8. Remove from oven and let cool on baking sheet for 2 minutes. Drizzle with 1 tablespoon fresh lime juice and toss gently. Sprinkle remaining chili lime salt over top and toss one last time.
  9. Let seeds cool completely on baking sheet, about 15-20 minutes, until fully crisp.

Notes

Don’t skip the soak—it ensures even roasting and seasoning from the inside. Dry seeds thoroughly to avoid sogginess. Watch the oven closely; seeds go from golden to burnt quickly. Grind your own chiles for best flavor. Double the batch as they disappear fast. For air fryer: cook at 350°F for 8-10 minutes, shaking halfway. Store in airtight container at room temperature for up to 2 weeks, or refrigerate for up to a month. Re-crisp in a 300°F oven for 5 minutes if needed.

Nutrition

Keywords: roasted pumpkin seeds, chili lime, fall snack, pumpkin seeds recipe, easy snack, gluten-free, vegetarian

Find it online: https://forkifyfun.com/best-easy-roasted-pumpkin-seeds-with-chili-lime-salt/