Spicy Roasted Pepitas (Pumpkin Seeds)
Here's a simple but delicious recipe 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.
Keep in mind that most store-bought chili powders are loaded with extra ingredients. I think it's worth seeking out chili powders that don't have any other additives.
To prevent clumping, I usually give the pepitas and chili powders a good stir before adding the oil.
The garlic powder can easily overwhelm them so I tend to go easy on it, but I do like having a little in there.