Spicy Roasted Pumpkin Seeds

1. 1
   prep

   Preheat the oven and prepare the baking sheet.

   Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.

2. 2
   mix

   Season the pumpkin seeds.

   1.In a medium mixing bowl, add the cleaned pumpkin seeds.

   2.Drizzle olive oil over the seeds and toss to coat evenly.

   3.Sprinkle chili powder, cumin powder, garlic powder, smoked paprika, and salt.

   4.Toss everything together until the seeds are well coated with the spice mixture.

   TIPMake sure the seeds are completely dry before oiling — any moisture will cause them to steam instead of roast.
3. 3
   roast

   Spread the seeds in a single layer.

   Spread the seasoned pumpkin seeds in an even, single layer on the prepared baking sheet. Avoid overlapping to ensure even crisping.

   TIPOvercrowding the baking sheet will steam the seeds — use two sheets if needed to keep them in a single layer.
4. 4
   roast · ~20 min

   Roast for 20 minutes, stirring halfway through.

   1.Place the baking sheet in the preheated oven and roast for 10 minutes.

   2.Remove the baking sheet, stir the seeds with a spatula, and spread them back into an even layer.

   3.Return to the oven and roast for another 10 minutes, until golden brown and fragrant.
5. 5
   mix

   Toss with fresh lime juice.

   Remove the roasted seeds from the oven and immediately transfer them to a bowl. Drizzle with fresh lime juice, toss well, and spread them back on the baking sheet to cool completely — this locks in the tangy finish and helps them crisp up further.

   TIPTossing while hot helps the lime juice evaporate quickly, leaving behind the flavor without making the seeds soggy.
6. 6
   rest · ~20 min

   Cool completely before serving.

   Let the pumpkin seeds cool on the baking sheet for 15 to 20 minutes. They will become crunchier as they cool. Once fully cooled, transfer to an airtight container or serve immediately.

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