Roasted Pepitas are the perfect healthy snack! These homemade roasted pepitas are packed with 7g of protein per serving, flavor and crunch! (Gluten-free)
Roasted pepitas, or shelled pumpkin seeds, are a great healthy snack to have prepared. When homemade, roasted nuts are simple to make, less expensive and not full of refined sugar and unknown flavors.
Making this tasty and healthy snack takes only a few steps to add a little flavor and extra crunchy texture! Toasting pumpkin seeds alone can add a ton of flavor, but by adding the simple chili lime seasoning, it’s taken up a notch!
Pepitas are really common in Mexican cuisine - sometimes inside sauces and typically on top of Americanized Mexican dishes like salads. Toasted pepitas can really elevate dishes from turkey chili to soups to salads!
For more clean eating snacks, check out this extensive list of over 60 (!) clean eating snack ideas, all of them gluten and dairy free.
Highlights of this Recipe
This recipe is:
- Refined sugar free
- Few ingredients
- High protein
Pepitas vs. Pumpkin Seeds
Pumpkin seeds are made of two parts: the shell (cream colored) and the pepita or kernel (green color). Both are edible!
Pepitas and pumpkin seeds are a great source of protein (up to 12g per cup!) and have a good range of nutrients and antioxidants. Pepitas and raw pumpkin seeds are naturally gluten-free, nut-free, vegan and Whole30 friendly.
You can buy raw pumpkin seeds and remove the pepitas yourself, but it is much easier to purchase hulled pumpkin seeds (pepitas) instead!
Ingredients & Substitutions
- Pepitas - Substitute for sunflower seeds.
- Olive Oil - This helps roast the pepitas! Substitute for your favorite neutral oil, like avocado oil or coconut oil.
- Chili Lime Seasoning - I love using Low-Sodium Tajín or Trader Joe’s chili lime seasoning. You can substitute for any type of tequila lime or taco seasoning.
In a large bowl, mix pepitas, olive oil and seasoning. Toss to coat evenly.
Empty seasoned pepitas onto a parchment lined baking sheet.
Add into the oven (preheated to 350ºF) for 12-15 minutes.
Stir halfway and when time is done (pepitas will be golden brown), remove from the oven and let cool slightly.
Tips for Perfectly Roasted Pepitas
1. Spread Out Mixture Evenly
You want the pepitas to be semi crowded but still even so that all ingredients can toast evenly.
2. Use Parchment Paper
You don’t want the pepitas mixture to stick to the pan. Parchment paper helps.
3. Let the Roasted Pepitas Cool
Let the pepitas cool before removing from the pan.
How to Use
Sprinkle on top of roasted vegetables, like carrots.
Use in a trail mix blend.
Add onto salads for added nutrients and crunch.
Add depth and texture to soups.
Place on top of avocado toast.
Give an added crunch to dips like roasted eggplant dip or guacamole!
Substitute roasted pumpkin seeds for roasted pepitas!
How to Store
Store toasted pepitas in an airtight container. It can be kept at room temperature for up to one week.
Frequently Asked Questions
Can I make a larger batch?
Yes! You can always double or triple the ingredients in the recipe.
Can I use other seeds?
Yes! You can try sunflower seeds.
How long will pepitas last?
These can be kept for up to one week at room temperature! Make sure to keep them in an airtight container.
You May Also Like
- Chili Lime Air Fryer Tortilla Chips
- Tajín Watermelon Mint Salad
- Healthy Mexican Street Corn (Elotes)
- Air Fryer Tater Tots (3 Ways!)
Chili Lime Roasted Pepitas
- Baking Sheet
- Preheat oven to 350ºF.
- In a large bowl, mix pepitas, olive oil and seasoning. Toss to coat evenly. (Note: my chili lime seasoning contains salt. If yours does not, add ½ teaspoon per 1 cup of raw pepitas).
- Empty seasoned pepitas onto a parchment lined baking tray.
- Add into the oven for 12-15 minutes. Stir halfway through.
- When time is done (pepitas will be golden brown), remove from the oven and let cool slightly.
- Transfer into airtight container.
- Pepitas last 1 week at room temperature in airtight container.