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Sea Salt & Chipotle Pepper Roasted Pumpkin Seeds Recipe

We finally carved our pumpkins last night, so today I was able to roast our pumpkin seeds. Our three pumpkins yielded about two cups of seeds. I was hoping for more since we love eating them, but that’s a decent amount. I am sure they will be gone before the night is over!

If you still need to roast yours, you have to try my super easy and delicious recipe!

Sea Salt & Chipotle Pepper Roasted Pumpkin Seeds

Ingredients you’ll need:

  • 2 cups of pumpkin seeds
  • 1 Tbsp. olive oil
  • 1-2 Tbsp. sea salt or kosher salt (or any variation of coarse salt)
  • A pinch of cayenne pepper
  • A dash of chipotle pepper

First, place the pumpkin seeds in a colander and rinse with water. Make sure you remove any chunks or strands of pumpkin.

Then combine them in a bowl with 1 Tbsp. of olive oil, 1-2 Tbsp. of coarse salt, a pinch of cayenne pepper, and a dash of chipotle pepper. 

Mix all the ingredients thoroughly. You can add more or less seasoning depending on how salty/spicy you want them to be. If you make it as listed, it is not spicy at all.

Next, spread the pumpkin seeds evenly on a baking sheet and roast at 350 degrees for about 20-30 minutes, or until light brown. You’ll know that they are done when they are crunchy, rather than chewy.

That’s it! Enjoy!

Sea Salt & Chipotle Pepper Roasted Pumpkin Seeds Recipe

Sea Salt and Chipotle Pepper Roasted Pumpkin Seeds

Yield: 2 cups

Ingredients

  • 2 cups pumpkin seeds
  • 1 Tbsp. olive oil
  • 1-2 Tbsp. sea salt or kosher salt (or any variation of coarse salt)
  • A pinch of cayenne pepper
  • A dash of chipotle pepper

Instructions

    1. Preheat oven to 350 degrees. Place the pumpkin seeds in a colander and rinse with water. Make sure you remove any chunks or strands of pumpkin.
    2. Combine seeds in a bowl with 1 Tbsp. of olive oil, 1-2 Tbsp. of coarse salt, a pinch of cayenne pepper, and a dash of chipotle pepper. 
    3. Mix all the ingredients thoroughly. You can add more or less seasoning depending on how salty/spicy you want them to be. If you make it as listed, it is not spicy at all.
    4. Spread the pumpkin seeds evenly on a baking sheet and roast in oven for about 20-30 minutes, or until light brown. You’ll know that they are done when they are crunchy, rather than chewy.
Nutrition Information:
Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1820mgCarbohydrates: 9gFiber: 3gSugar: 0gProtein: 3g

Nutrition information isn’t always accurate.

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