This recipe for Chili Lime Pepitas is a snack with quite a kick! With just five simple ingredients and ready in about 20 minutes, you'll have this spicy, tangy and crunchy treat, perfect for cocktails or a party, ready in no time.
Sometimes you just need a bold, crunchy snack to help you get through the day. But instead of reaching for a bag of potato chips or pretzels, how about an easy snack with lots of flavor yet also packed with minerals, vitamins and proteins? Pepitas, the hulled edible seed from pumpkins, are a nutrition powerhouse, boasting 10 grams of protein in a ¼-cup serving, along with 2 grams of fiber, and they're an excellent source of potassium, magnesium and iron.
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Ingredients that Matter
Chili Lime Pepitas are super easy to make at home so there's no need to buy a bag at the grocery store. Here are the ingredients you'll need for this recipe:
- Pepitas. These hulled pumpkin seeds are packed with protein, minerals, vitamins and fiber. They are readily available at grocery stores and you may find them in bulk, which is often cheaper. Store them in an airtight container or bag in your freezer to extend their shelf life.
- Chili Powder. Use your favorite chili powder for this recipe. I like Aleppo pepper for its fruity yet spicy heat, but you can use a general chili powder, Ancho, Chipotle or even a blend.
- Lime. Both the lime zest and juice are used in this recipe. The zest provides a floral lime flavor while the juice adds a ton of tang.
- Olive Oil. A bit of oil is added to the pumpkin seeds to help the chili powder and lime zest stick. Use regular olive oil or extra-virgin.
- Maple Syrup (optional): A small amount of maple syrup balances the heat, plus it will coat the pepitas in a bit of sugar. When cooked, that sugar encourages the pepitas to stick together into little clusters. Yum!
- Salt. Add a pinch of salt, so long as the pepitas aren't already coated in salt.
See recipe card for quantities.
Instructions
Putting together chili lime pepitas is super simple. Here is how the recipe comes together:
Place pepitas on a parchment-lined baking sheet then drizzle with oil, lime juice and maple syrup, if using. Toss to coat.
Sprinkle on chili powder, lime zest and salt and toss well.
Roast in a 300F oven for 18-20 minutes, stirring halfway through, until golden brown and toasted. Remove from the oven and cool for at least 5 minutes.
Hint: The roasted pumpkin seeds will feel a bit damp when right out of the oven. It's important to let them cool at room temperature for the oil to cool. Once cooled, the pepitas will be dried out and ready to devour.
Substitutions
There are a plenty of tweaks you can make to this recipe depending on your dietary needs or flavor preferences:
- Spicier - Depending on the chili powder you use, your pepitas may need an extra kick of heat. Try adding a pinch of cayenne pepper to really kick up the spice level.
- Oil - You can swap out the olive oil for coconut oil, vegetable oil or even leave the oil out altogether, though the spices may not stick quite as well.
- Maple - The optional maple syrup adds a touch of sweetness and helps the pumpkin seeds stick together, making spicy and tangy clusters of roasted pepitas. You can use honey, agave, granulated sugar or brown sugar, if you prefer. You can also leave out the sweetener all together.
Equipment
You only need a baking sheet and parchment paper for this recipe. If you are looking for new baking sheets, you can't go wrong with Nordic Ware 3 Piece Baker's Delight Set. A pack of parchment paper sheets are also a great addition to any home kitchen, like this SMARTAKE Parchment Paper Baking Sheet.
Storage & Serving
You can store this chili lime snack at room temperature in an airtight container for about 5 days. You can also store them in the refrigerator, but they will lose much of their crispiness.
If you are looking for interesting ways to use this healthy pumpkin seed snack, other than as a snack, of course, try serving them on our Chili Lime Shrimp Tacos or our Za'atar Chicken and Crispy Pita Salad.
FAQ
Pepitas are the hulled seeds of pumpkins.
Pepitas are a great source of protein, fiber, iron, magnesium and other vitamins and minerals. However, they are high in calories. A portion size is typically ¼ cup.
Yes! However, be sure to read the labels and know what you are buying. Some come with lots of added salt and preservatives.
Store in an airtight container at room temperate and do not refrigerate.
Yes, but best eaten within 5 days for crunch.
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Recipe
Chili Lime Pepitas
- Total Time: 25 min.
- Yield: 1 cup 1x
Description
This recipe for Chili Lime Pepitas is a snack with quite a kick! With just five simple ingredients and ready in about 20 minutes, you'll have this spicy, tangy and crunchy treat, perfect for cocktails or a party, ready in no time.
Ingredients
- 1 cup pepitas
- 2 tsp. olive oil
- 2 tsp. maple syrup (optional)
- 2 tsp. lime juice, from 1 lime
- 2 tsp. chili powder, such as Aleppo, ancho or chipotle
- ½ tsp. lime zest, from 1 lime
- 1 pinch table salt
Instructions
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- Place pepitas on the parchment-lined baking sheet and drizzle with oil, maple syrup (if using) and lime juice and toss until well coated. Sprinkle with chili powder, lime zest and salt and gently stir to combine.
- Roast in oven until golden brown and toasted, 18-20 minutes, stirring halfway through. Remove from oven and cool at room temperature for 5 minutes before serving.
Notes
- Store leftovers in an airtight container for up to 5 days. You can store them in the refrigerator or freezer for longer, though they won't be as crispy.
- You can swap out the maple syrup for honey, agave, sugar or brown sugar. Or, leave the maple syrup out all together.
- Use your favorite type of chili powder.
- Prep Time: 2 min.
- Cook Time: 18 min.
- Category: Appetizers
- Method: Baking
- Cuisine: American
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