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.
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
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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