Pumpkin Seeds - Chili Lime Recipe

Pumpkin Seeds - Chili Lime


These zesty, crunchy seeds are a team member favorite! They have just the right balance of tang with a spicy kick.


  • 1 small lime
  • 2 teaspoons extra-virgin olive oil
  • 1 cup fresh pumpkin seeds, rinsed and dried (See Cook's Tip)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper


  1. Preheat oven to 350°F.
  2. Zest lime and set zest aside. Juice lime and place juice in a small bowl. Add olive oil to juice and whisk to blend. Add pumpkin seeds. Toss well.
  3. Sprinkle with cumin, cayenne, and salt. Toss to evenly distribute seasoning.
  4. Use a slotted spoon to drain and remove seeds from bowl. Spread in a single layer on a parchment-lined baking sheet. Discard any extra liquid.
  5. Roast 10 to 15 minutes, until toasted to your liking. Sprinkle with lime zest and toss.
  6. Cook's Tip:
  7. Remove as much moisture as possible from the seeds. Spread them on a clean, lint-free towel or a double layer of paper towels and pat dry. Or, place them in a double layer of paper grocery bags with a few paper towels, fold the top closed, and shake to dry.


Amount Per Serving (based on 1 servings)
Calories: 100
Total Fat: 6 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 480 mg
Carbohydrates: 10 g
Fiber: 3 g
Total Sugar: 0 g
Added Sugars: 0 g
Protein: 3 g
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