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Chili Lime Roasted Pepitas (5 Ingredients!)

Bowl full of chili lime roasted pepitas

Friends, do you ever wonder how restaurants transform seemingly simple salads and bowls into beautiful and complex dishes? Delicious dressings are one part of the answer, and crunchy toppings are the other! The solution for stepping up your salad game: Chili Lime Roasted Pepitas! Not only do they transform salads and bowls, but they’re also super snack-able

These crunchy, roasty-toasty goodies happen to be oil-free and require just 1 pan, 5 ingredients, and 15 minutes to prepare! Say hello to endlessly versatile, absurdly easy, nutrient-packed seeds. Let us show you how it’s done!

Bowl of raw pumpkin seeds surrounded by spices and limes

What Are Pepitas?

The word “pepita” comes from the term pepita de calabaza which means “little seed of squash.” And it’s very fitting because pepitas are the seeds from a pumpkin or other type of squash (source). But unlike pumpkin seeds leftover from carving a pumpkin, pepitas are green and do not have a white shell around them as they’ve been hulled.

How to Roast Pepitas

The first step is to coat the pepitas in your favorite seasonings, plus something that helps them stick. For this version, we included tangy lime, sweet and sticky maple syrup, smoky chili powder, salt, and optional cayenne for some heat.

If you want to play around with the flavors, you could try curry powder, za’atar, or your favorite spice mix along with oil to help the spices stick and salt for added flavor. Or go for a sweet version with pumpkin pie spice, coconut oil, salt, and maple syrup!

Baking sheet of raw pepitas tossed with maple syrup, lime juice, and spices

Once the seeds are coated, bake them for 7-12 minutes at 300 F (150 C) or until they become darker in color and puff up slightly, giving them a super satisfying crunch!

Chili lime roasted pepitas on a baking sheet

We hope you LOVE these roasted pepitas! They’re:

Sweet & savory
Quick & easy
& Super versatile!

Snack on these goodies for a boost of energy and minerals including magnesium, phosphorous, and zinc. Or enjoy them on salads and bowls or anything else that would benefit from a crunchy topping!

More Delicious Recipes with Pepitas

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding a cluster of roasted pepitas coated with spices

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 8 (2-Tbsp servings)

Course Snack

Cuisine Gluten-Free, Oil-Free, Vegan

Freezer Friendly 1 month

Does it keep? 4-5 Days

  • 1 cup pepitas (raw shelled pumpkin seeds)
  • 1 ½ Tbsp lime juice
  • 1 ½ tsp maple syrup
  • 2 tsp chili powder blend (NOT chili flakes or cayenne pepper)
  • 1/4 tsp sea salt
  • 1/8 – 1/4 tsp cayenne (optional)
  • Preheat oven to 300 F (150 C) and line a baking sheet with parchment paper.

  • To the prepared baking sheet, add all ingredients (pepitas, lime juice, maple syrup, chili powder, sea salt, and cayenne (optional)). Mix with clean hands or a wooden spoon to evenly coat the pepitas with spices. Spread them into a relatively even layer — it’s okay if they’re not perfectly even (the result will be tasty pepita clusters)!

  • Bake for 7-12 minutes or until the pepitas are lightly browned, stirring halfway. Remove from the oven and let cool slightly. The flavors will intensify as they cool.

  • Let cool completely before storing in a sealed container at room temperature for 4-5 days or in the refrigerator or freezer for up to 1 month.

*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspired by Foolproof Living.

Serving: 1 two-tablespoon serving Calories: 91 Carbohydrates: 3.6 g Protein: 4.5 g Fat: 7.3 g Saturated Fat: 1.3 g Polyunsaturated Fat: 2.9 g Monounsaturated Fat: 2.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 95 mg Potassium: 135 mg Fiber: 1.2 g Sugar: 1 g Vitamin A: 200 IU Vitamin C: 1.1 mg Calcium: 11.7 mg Iron: 1.3 mg

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