Chile-Lime-Roasted Pumpkin Seeds

These chile-lime-roasted pumpkin seeds are a great snack to pair with margaritas for your next Cinco de Mayo party.

  • Total Time:
  • Servings: 1 cup

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  • Seeds from 1 medium (10-pound) pumpkin (about 1 cup)
  • 2 teaspoons vegetable oil
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon kosher or sea salt, or to taste
  • Fresh cracked black pepper, to taste

How to make this recipe

  1. Preheat the oven to 400°. Line a baking pan with parchment paper.

  2. Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels.

  3. In a bowl, toss the pumpkin seeds with the vegetable oil, lime juice, Worcestershire sauce, and cayenne pepper. Season with salt and pepper to taste. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.

Contributed By Photo © Todd Porter & Diane Cu Published November 2013

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