Recently I saw this recipe, which was the inspiration for making my version of Spicy Roasted Pumpkin Seeds. Everything I needed was right here, it fits our diet plan and we need good, healthy snacks so I knew I had to try it, but paprika isn’t my favorite spice. Lately, it seems in all my healthy eating studies, there’s more and more info about all the health benefits of turmeric. Here’s another article. There are turmeric supplements that can be taken but, as with most things, there are also warnings so . . decide what’s best for you . . don’t take my word for it.
Back to the recipe . . the original recipe uses seeds straight from the pumpkin. I didn’t want to go to all that trouble so I used the storebought pepitas. This seems so much easier than using pumpkin seeds with the hull still on them.
You can use any spices you like but here’s what I used: Lawry’s Seasoned Salt, Chili 9000 from Penzey’s and Turmeric.
Roasted Pumpkin Seeds
Ingredients:
2 cups hulled, raw pumpkin seeds
2 – 3 T. olive oil (I ended up adding a bit more)
2 – 3 jalapeno peppers, seeded and sliced (more or less, depending on your taste)
seasonings of your choice to taste (I used chili powder, Lawry’s salt and turmeric)
Directions:
- Line a pan with parchment paper. Preheat oven to 350º.
- Spread pumpkin seeds in pan. Add sliced peppers.
- Pour olive oil over seeds and peppers and toss using small plastic spatula so as not to tear the parchment paper.
- Add seasonings. Start with 1 tsp. each and taste the seeds to be sure aren’t getting too spicy or too salty for your tastes.
- Bake for about 12 – 15 minutes, stirring after 5 minutes, and keeping a watchful eye on them after 10 minutes so they don’t scorch.
- Remove from oven and allow to cool.
- Dump onto a couple of paper towels to absorb excess olive oil before transferring to a zipper bag.
Roasted Pumpkin Seeds
These are so delicious! Again . . add as many or as few jalapeno peppers as you like Add the spices you like and I think you’ll find yourself looking forward to a healthy snack.
Roasted Pumpkin Seeds
The jalapenos ended up not being hot at all after they were roasted. Since they’re storebought, the next batch of them may be too hot to eat but I keep picking the jalapeno peppers out and eating them first. They’re so good. Next time, I’ll add a third one to a batch this size.
Barbara says
This sounds like a yummy snack and pumpkin seeds are very good for you!!
thanks for sharing….
Janet says
Sounds really good! Thanks for sharing. I roast lots of veggies- I use a “Magical Mix” to season them. It’s equal parts of tumeric,ground black pepper, ground ginger, and a little less garlic powder, all put into salt shaker to sprinkle on the veggies that have been sprayed with olive oil. Great with dinner, and left-over veggies make a great omelet for lunch the next day.
Sophie says
That recipe looks like a keeper. I roasted pumpkin seeds last fall after making pumpkin stew cooked in a pumpkin. It was messy to reclaim all the seeds when I cleaned out the pumpkin, but worth it.
I recently tried roasting chickpeas, using similar spices. They also make a nice (and healthy) snack.