Description
These Spicy Roasted Pepitas are perfect for salads, on top of soups, or for snacking! Ready in just 20 minutes! They're spicy, smoky, and savory.
Ingredients
Units
Scale
- 1 cup pepitas (or pumpkin seeds)
- 2 tsp avocado oil
- 1 tsp coarsely ground sea salt or Himalayan pink salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder (garlic granules)
- 1/8 tsp chipotle powder (or to taste, optional)
Instructions
- Preheat your oven to 350F (175C). Prepare a large baking sheet (I used 13x10”).
- In a medium bowl, mix together the pepitas and avocado oil.
- Sprinkle with sea salt, smoked paprika, garlic powder, and chipotle powder.
- Mix well to coat evenly with seasoning.
- Spread the pepitas on a baking sheet. The more space they have better they’ll toast.
- Roast in the oven for 12-15 minutes or until golden.
- Allow the pepitas to cool on the baking sheet for a few minutes before transferring them to a plate or a bowl. Enjoy!
Notes
You can line the baking sheet with parchment paper but it’s not necessary.
If you make a smaller batch, the cooking time will change too. Half batch only needs 8-10 minutes.
Store the roasted pepitas in an airtight container in the fridge for 1-2 weeks.
