Spiced Pumpkin Seeds make a healthy snack for a tailgate party, an addition to a cheese platter, or a garnish for soup or salad. Love spicy pepitas? These are mildly salty with a kick from chipotle peppers!
Every salad needs some crunch. Every bowl of soup needs a garnish.
These Spiced Pumpkin Seeds made tasty toppings for my bowl of Carrot-Ginger Soup this week. It's the season for my favourite fall foods: homemade soup, cornbread, roasted root vegetables everything apple, and of course, pumpkin!
These spicy pepitas are quick and easy to make. Toss them with a little melted butter, ground coriander, chipotle and coarse sea salt and roast them in the oven until they just began to crackle and pop.
They're great as a garnish and they're delicious by the handful, too.
Pumpkin seeds (or their Spanish culinary name, pepitas) are packed with protein and are rich in vitamins and minerals. In less than ten minutes, you can have a bowl of nutritious, spiced pumpkin seeds, ready to use
- on soup
- on salad
- in a Buddha bowl
- as a snack
- for a tailgate party or an appetizer platter
Enjoy! And if you love pumpkin seeds, try this Salted Dark Chocolate Bark with Pumpkin Seeds.
If you like spiced seeds and nuts, try these too!
Low-Carb Roasted Pumpkin Spice Pecans
20 Minute Caramel Spiced Pecans
Sweet and Spicy Rosemary Nuts
Espresso Glazed Holiday Nut Mix
Spanish Spiced Almonds
Sweet and Spicy Pretzel Snack Nut Mix
More appetizer recipes to try
- Mini Gluten-Free Broccoli Cheese Muffins
- Puff Pastry Pizza Tarts with Tomato and Cheddar
- Grilled Spot Prawn and Watermelon Kabobs
- Peach Crostini with Lemon Ricotta Cheese & Honey
📖 Recipe
Easy Chipotle Spiced Pumpkin Seeds (Pepitas)
Ingredients
- 1 ½ cups raw pumpkin seeds
- 2 tablespoon melted butter or coconut oil for vegan diet
- ½ teaspoon ground coriander
- 1 pinch ground chipotle pepper
- ¾ teaspoon coarse sea salt
Instructions
- Heat oven to 400°F.
- Melt butter or coconut oil.
- In a medium bowl, toss pumpkin seeds with butter or oil and seasonings.
- Spread out on a baking sheet.
- Roast for 5 - 8 minutes or until lightly browned. Watch carefully that they don't burn.
- Remove from oven. They will continue to brown slightly as the baking sheet cools.
- Store in an airtight container.
Kari Peters
I love pumpkin seeds, and the spices you put on these sounds amazing!
Flavour & Savour
I was reaching for the smoked paprika in my spice cupboard when I saw the chipotle. I'm glad I changed my mind!