Snacks / 20 min
Roasted pumpkin seeds with lime
Crunchy pumpkin seeds roasted with cumin, lime zest, smoked paprika and a touch of honey.
- Prep
- 5 min
- Total
- 20 min
- Serves
- 4 snack portions
Pumpkin seeds become extra crisp in the oven and take well to bold little seasonings. Lime zest keeps the cumin and paprika lively, while honey helps everything cling.
Ingredients
- 1 cup raw shelled pumpkin seeds
- 1 teaspoon olive oil
- 1 teaspoon honey
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Zest of 1 lime
- ¼ teaspoon sea salt
Method
- 1. Heat the oven to 350°F and line a small sheet pan.
- 2. Toss pumpkin seeds with oil, honey, cumin, paprika and salt.
- 3. Spread in one layer and roast for 12 to 15 minutes, stirring once.
- 4. Toss with lime zest while warm and cool before serving.
Estimated nutrition
- calories
- 145 calories
- fat
- 11 g fat
- carbohydrate
- 7 g carbohydrates
- protein
- 7 g protein
- fiber
- 2 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use sunflower seeds instead of pumpkin seeds.
- Maple syrup can replace honey.
- Lemon zest can replace lime.
Good to know
The seeds crisp further as they cool, so take them from the oven when they are fragrant but not deeply browned.
Questions, answered.
Why do the seeds need stirring?
A quick stir helps them toast evenly and prevents the edges from browning too quickly.
Can I use roasted seeds?
Yes, skip the oven or warm them for only 5 minutes so they do not burn.