If you’re looking for a snack that’s crunchy, flavorful, and just a little bit spicy, you’ve got to try my Crispy Roasted Pumpkin Seeds with Chili Recipe. I absolutely love how these seeds turn golden and crisp in the oven, with just the right kick from chili powder. Plus, snacking on pumpkin seeds roasted at home feels so much better than store-bought – fresher, tastier, and you can customize the heat exactly how you like it.

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Why You’ll Love This Recipe

Simple and Quick: You probably have all the ingredients on hand, and roasting takes minimal hands-on time.
Customizable Heat Level: Adjust the chili powder to suit your spice tolerance perfectly every time.
Perfect Fall Snack: I discovered this trick roasting seeds right after pumpkin carving, making the most of the whole pumpkin.
Crowd-Pleaser: My family goes crazy for these; they’re addictive and great for sharing or party snacks.

A metal baking sheet holds a single layer of golden brown roasted pumpkin seeds spread out evenly on white parchment paper. A wooden spoon filled with more roasted seeds rests near the right side of the sheet, its handle extending outwards. The baking sheet is placed on a white marbled surface with a blue cloth partially visible on the lower left corner and a round wooden bowl with salt in the lower right corner. The seeds show slight color variation from light to darker golden brown, giving a roasted texture. photo taken with an iphone --ar 2:3 --v 7 - Crispy Roasted Pumpkin Seeds with Chili, spicy pumpkin seed snack, homemade roasted pumpkin seeds, chili-flavored pumpkin seeds, fall snack recipes

Ingredients You’ll Need

These ingredients work together beautifully to transform simple pumpkin seeds into a crunchy, flavorful treat. One little tip? Using extra virgin olive oil adds a lovely depth without overpowering the spice.

Flat lay of raw pumpkin seeds scattered beside a small white ceramic bowl of vibrant golden extra-virgin olive oil, a small white ceramic bowl filled with coarse sea salt crystals, and a small white ceramic bowl containing bright red chili powder, all arranged with perfect symmetry on a simple white ceramic plate holding a few fresh pumpkin seeds, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Crispy Roasted Pumpkin Seeds with Chili, spicy pumpkin seed snack, homemade roasted pumpkin seeds, chili-flavored pumpkin seeds, fall snack recipes

Pumpkin Seeds: Freshly scooped from your pumpkin or any winter squash – look for plump seeds for the best crispiness.
Extra-Virgin Olive Oil: Helps the seasoning stick and ensures even roasting, plus it adds a subtle richness.
Sea Salt: Enhances the natural flavor of the seeds, use coarse or fine based on your preference.
Chili Powder: Adds that warm, smoky heat – sprinkle to taste depending on how spicy you want your seeds.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Experimenting with flavors is half the fun! I like to tweak this Crispy Roasted Pumpkin Seeds with Chili Recipe depending on my mood or what I’m serving it with.

Smoky Variation: I sometimes add a pinch of smoked paprika along with the chili powder – it amps up the smoky flavor and is amazing with a cold drink.
Sweet and Spicy: For a twist, sprinkle some cinnamon and a little brown sugar with the chili powder. It’s an unexpected combo that my family can’t get enough of.
Nut-Free Addition: If you want a nutty crunch without nuts, try tossing in some toasted sesame seeds before roasting.
Lower Spice: Feel free to use mild chili powder or reduce the amount if you’re serving kids or prefer a gentler heat.

How to Make Crispy Roasted Pumpkin Seeds with Chili Recipe

Step 1: Clean and Dry Your Seeds

When I first tried roasting pumpkin seeds, I learned it’s crucial to get them as clean and dry as possible. Scoop the seeds from your pumpkin or winter squash and place them in a bowl of water. The seeds float and the pulp sinks, which helps you easily separate the two. Rinse the seeds well under cold water to remove any leftover stringy bits. Then, spread them out on a kitchen towel and give them a good pat dry. Patience here pays off – the drier the seeds, the crispier they’ll roast.

Step 2: Oil, Salt, and Spread Evenly

Preheat your oven to 300°F and line a baking sheet with parchment paper to keep things tidy. Toss your dried pumpkin seeds in a small bowl with about half a teaspoon of extra-virgin olive oil and a quarter teaspoon of sea salt. Make sure every seed gets a light coating – this helps with crisping and taste. Spread them out in a single layer on your baking sheet so they roast evenly and don’t steam each other.

Step 3: Roast Low and Slow

This is where the magic happens. Roast the seeds for 35 to 45 minutes, stirring once halfway through. The smell will start to get nutty and irresistible. Keep an eye on them from the 30-minute mark to avoid burning – every oven is different. You want a golden brown color and a satisfying crunch when you bite in.

Step 4: Spice ’Em Up and Enjoy

Once the seeds come out of the oven, sprinkle chili powder generously while they’re still warm so the spice sticks well. Give them a quick toss, and then they’re ready to munch. I love how the chili adds just the right amount of heat to balance the nutty crunch. Feel free to sprinkle more as you eat!

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Pro Tips for Making Crispy Roasted Pumpkin Seeds with Chili Recipe

Dry Seeds Thoroughly: I always towel-dry my seeds for at least 15 minutes – damp seeds won’t get as crispy no matter how long you roast.
Don’t Skip Stirring: Stirring them halfway through roasting prevents uneven cooking and burning, something I learned the hard way.
Adjust Chili Powder Last: Add the chili powder after roasting; it clings better and you can control the spice without risking burned powder.
Watch Your Oven Closely: Every oven heats differently – keep an eye at the last 10 minutes so the seeds get perfectly golden without going dark or bitter.

How to Serve Crispy Roasted Pumpkin Seeds with Chili Recipe

The image shows a big group of roasted pumpkin seeds spread flat on a white marbled surface, with some seeds showing a light brown, crispy outer layer and others a paler, smoother inner side. In the middle left, a wooden spoon filled with more roasted seeds rests on top of the pile, its curved shape contrasting with the many flat seeds beneath. The seeds have a rough texture and are a mix of golden brown and light cream colors, with some dark specks hinting at seasoning photo taken with an iphone --ar 2:3 --v 7 - Crispy Roasted Pumpkin Seeds with Chili, spicy pumpkin seed snack, homemade roasted pumpkin seeds, chili-flavored pumpkin seeds, fall snack recipes

Garnishes

I usually keep it simple and just add a fresh squeeze of lime over the seeds right before serving – it adds a bright contrast to the chili heat that I love. Sometimes I sprinkle on a little chopped fresh cilantro or parsley for color and freshness, especially if I’m serving them as a party snack.

Side Dishes

My family and I often enjoy these spicy roasted seeds alongside a big bowl of chili or hearty fall soups. They also go great as a crunchy topping for salads or roasted veggies. You’ll find the seeds add incredible texture and flavor wherever you sprinkle them.

Creative Ways to Present

For a fun twist at gatherings, I like to serve my Crispy Roasted Pumpkin Seeds with Chili Recipe in small mason jars or mini paper cones. It’s a cute way to portion them out and makes snacking feel special. You can even pair them with some dipping sauces like a cooling yogurt dip to balance the heat.

Make Ahead and Storage

Storing Leftovers

I store leftover roasted pumpkin seeds in an airtight container at room temperature and they usually stay crisp for about a week. I learned that moisture is their enemy, so keeping them sealed tight is key. If you live somewhere humid, consider popping them briefly in the oven before serving to refresh the crunch.

Freezing

I don’t typically freeze roasted pumpkin seeds because the texture can suffer, but if you want to save them longer, you can freeze in a sealed bag for up to 2 months. Just thaw them fully and re-crisp in a low oven before serving.

Reheating

If your seeds have softened a bit after storage, a quick 5-7 minute roast at 300°F warms them back up and restores that satisfying crunch. Watch closely so they don’t burn – it’s an easy trick I use to revive leftovers without drying them out.

FAQs

Can I use pre-packaged pumpkin seeds for this Crispy Roasted Pumpkin Seeds with Chili Recipe?

Absolutely! You can use raw, pre-packaged pumpkin seeds if you want to skip scooping from a pumpkin. Just make sure they’re raw and unsalted so you can season them yourself. Adjust roasting time if the seeds are already roasted or salted.
How spicy will the pumpkin seeds be with the chili powder?

The chili powder adds a gentle warmth and smoky flavor rather than intense heat. However, the spice level is totally customizable; you can sprinkle less or more depending on your taste.
Can I use other spices besides chili powder?

Yes! This recipe is versatile, so you can swap chili powder for other spices like cumin, smoked paprika, garlic powder, or even a sweet seasoning blend like cinnamon and sugar for a different vibe.
What’s the best way to get the seeds super crispy?

Drying seeds thoroughly before roasting and spreading them in a single layer on the baking sheet are the two biggest factors. Roasting low and slow at 300°F and stirring halfway helps them cook evenly and crisp up perfectly.

Final Thoughts

This Crispy Roasted Pumpkin Seeds with Chili Recipe has become a staple in my fall kitchen. It’s such a satisfying snack that feels both wholesome and indulgent at the same time. I love how easy it is to make, yet so rewarding – your house will smell amazing and you’ll have a batch to snack on or share in no time. Give it a try next time you carve a pumpkin or grab a butternut squash. I’m betting you’ll be hooked like I am!

Crispy Roasted Pumpkin Seeds with Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 106 reviews

Author: Villerius
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Enjoy a crunchy, flavorful snack with these easy-to-make roasted pumpkin seeds. Perfect for fall, this recipe features lightly salted seeds tossed with olive oil and a hint of chili powder for a spicy kick. Using simple ingredients and straightforward steps, you can transform pumpkin or any winter squash seeds into a nutritious treat that’s perfect for snacking or garnish.

Ingredients

Seeds

1 cup pumpkin seeds

Seasoning

½ teaspoon extra-virgin olive oil
¼ teaspoon sea salt
Chili powder, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Seeds: Scoop the seeds from the pumpkin or winter squash and place them in a bowl of water to separate the seeds from the flesh, as the seeds will float to the surface. Rinse the seeds thoroughly in a colander to remove any excess pumpkin flesh. Spread the seeds in a single layer on a kitchen towel and dry them completely to ensure even roasting.
Preheat the Oven: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Season the Seeds: Transfer the dried seeds to a small bowl, drizzle with the extra-virgin olive oil, and sprinkle with sea salt. Toss well to ensure every seed is evenly coated with oil and salt.
Roast the Seeds: Spread the seasoned seeds in a single layer on the prepared baking sheet. Roast in the preheated oven for 35 to 45 minutes, stirring the seeds halfway through to promote even browning. Roast until the seeds turn golden brown and crisp.
Add Final Touch: Once roasted, remove the seeds from the oven and immediately toss with a few sprinkles of chili powder to add a spicy flavor. Let the seeds cool slightly before serving for the best crunch.

Notes

This recipe works with seeds from any winter squash such as pumpkin, kabocha, butternut, delicata, or acorn squash.
Roasting time may vary depending on the size of the seeds; larger seeds like pumpkin and kabocha may take the full 35-45 minutes, while smaller seeds require less time.
Ensure seeds are completely dry before roasting to achieve optimal crispiness.
Adjust chili powder amount or substitute with other spices such as smoked paprika or cumin to customize the flavor.