Spicy Roasted Pepitas (Pumpkin Seeds)
Here's a simple but delicious method for a batch of Spicy Roasted Pepitas. They have some kick so feel free to dial back on the spices if you want a milder version.
- 2 cups hulled pepitas (pumpkin seeds)
- 2 teaspoons New Mexican chili powder
- 1/2 teaspoon Chipotle powder
- 1/8 teaspoon Ancho powder
- 1/8 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon oil
- Preheat the oven to 350F.
- Add 2 cups of hulled pepitas to a mixing bowl along with 2 teaspoons New Mexican chili powder, 1/2 teaspoon Chipotle powder, 1/8 teaspoon Ancho powder, 1/8 teaspoon garlic powder, and 1 teaspoon salt. Combine well and then add 1 tablespoon of oil (I used olive oil). Mix well.
- Form a single layer of pepitas on a baking sheet. I typically use parchment paper for easier clean-up.
- Bake at 350F for 12-15 minutes or until the pepitas have turned golden brown. I usually give them a stir halfway through the baking period.
- Once they are roasted, let them cool for a few minutes before serving. Store in an airtight container in the fridge.
Elements 2 cups hulled pepitas (pumpkin seeds) 2 teaspoons New Mexican chili powder 1/2 teaspoon Chipotle powder 1/8 teaspoon Ancho powder 1/8 teaspoon garlic powder 1 teaspoon salt 1 tablespoon oil Method Preheat the oven to 350F. Add 2 cups of hulled pepitas to a mixing bowl along with 2 teaspoons New Mexican chili powder, 1/2 teaspoon Chipotle powder, 1/8 teaspoon Ancho powder, 1/8 teaspoon garlic powder, and 1 teaspoon salt.
Combine well and then add 1 tablespoon of oil (I used olive oil). Form a single layer of pepitas on a baking sheet.
I typically use parchment paper for easier clean-up. Bake at 350F for 12-15 minutes or until the pepitas have turned golden brown. I usually give them a stir halfway through the baking period.
Once they are roasted, let them cool for a few minutes before serving. Store in an airtight container in the fridge.