Buttery Chili Roasted Pumpkin Seeds

Ingredients (~1.5 cups seeds)

• 1 1/2 cups raw pumpkin seeds (from ~2 pie pumpkins or 1 large carving pumpkin)
• Water (for boiling)
• 2 tsp sea salt (for the water)
• 6 Tbsp unsalted butter, melted
• 2 Tbsp Worcestershire sauce
• 2 tsp chili powder
• 1 tsp onion powder
• Additional sea salt, for garnish

Boil the Seeds

Preheat your oven to ~300°F.

Clean the pumpkin seeds by removing as much pulp as possible.

Fill a medium pot with water and add the 2 tsp of sea salt. Bring it to a boil over high heat.

Add the pumpkin seeds. Boil for ~10 minutes.

Drain the seeds in a colander and rinse them under cold water.

Crucial Step: Spread the seeds out on paper towels and pat them as dry as possible. Excess water will steam the seeds in the oven and prevent them from getting crunchy.

Season and Roast

Place the dry seeds onto a baking sheet.

In a small bowl, whisk together the melted butter, Worcestershire sauce, chili powder, and onion powder.

Pour this mixture over the seeds on the baking sheet. Toss with a spoon or your hands until they are evenly coated and spread in a single layer.

Bake for ~45 minutes total.

You must stir the seeds every 15 minutes to ensure they roast evenly and don’t burn.

Remove from the oven and sprinkle with a little extra sea salt while they are still hot.

Let them cool completely on the pan before storing. They will crisp up further as they cool.

Buttery Chili Roasted Pumpkin Seeds

Don’t throw out your pumpkin seeds. This recipe turns them into a crunchy, buttery snack spiced with chili and onion powder. You must boil the seeds in salted water before roasting them to ensure they are crisp, not chewy.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

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Ingredients

Ingredients (~1.5 cups seeds)

• ▢ 1 1/2 cups raw pumpkin seeds from ~2 pie pumpkins or 1 large carving pumpkin
• ▢ Water for boiling
• ▢ 2 tsp sea salt for the water
• ▢ 6 Tbsp unsalted butter melted
• ▢ 2 Tbsp Worcestershire sauce
• ▢ 2 tsp chili powder
• ▢ 1 tsp onion powder
• ▢ Additional sea salt for garnish

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Instructions

• Remove pulp from pumpkin seeds and rinse thoroughly.
• Boil seeds in salted water for 10 minutes.
• Drain and pat seeds completely dry with paper towels.
• Mix melted butter, Worcestershire sauce, chili powder, and onion powder.
• Coat seeds with seasoning mixture on baking sheet.
• Roast at 300°F, stirring every 15 minutes.
• Bake for 45 minutes until golden and crisp.
• Sprinkle with extra sea salt while hot.
• Cool completely on pan before storing.

Notes

Seeds will continue to crisp as they cool.

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