Roasted chili lime pepitas are an easy way to jazz up a dish. They're crispy, salty, tangy, and perfectly spicy. Sprinkle them over salads, soups, roasted veggies, avocado toast, or pretty much anything that could use a flavorful crunch.
These roasted pepitas are also delicious enjoyed on their own. They make a healthy snack—high in protein, iron, manganese and fiber!
Why you'll love this recipe
- Easy to make: Just 3 ingredients and ready in 15 minutes.
- Addictively delicious: Salty, tangy, spicy and good with just about anything!
- Healthy snack: Can be eaten just as is! A good source of protein, iron, fiber.
- Meal prep friendly: Make a big batch to use throughout the week.
Ingredients (and substitutes)
- Pepitas: Start with untoasted and unsalted pepitas, because you'll season and bake them yourself!
- Olive oil: A bit of oil helps the pepitas toast evenly in the oven. And, it helps the spices stick. You can substitute another neutral oil, such as grapeseed or canola.
- Tajin: Tajin is a Mexican seasoning made from mild chili peppers, salt, and lime. Tajin 'Clásico' isn't super spicy. Rather, we find the salt and lime flavor comes through more. (Which is why you can add cayenne for more spice).
- Cayenne (optional): If you want a bit more heat, add cayenne, otherwise skip it.
How to make (step-by-step photos)
These Roasted Chili Lime Pepitas are quick and easy to make. Here's how:
Watch us make this recipe!
How to use
Toasted pepitas are really versatile! Here are just some of our favorite ways to enjoy them:
- As a healthy snack on its own (a great source of iron and protein!)
- Sprinkled over salads (like Roasted Beet Salad, Halloumi Couscous Salad, or Black Lentil Salad)
- As a garnish for soup (such as Easy Instant Pot Chili, Vegan Red Lentil Soup, or Potato Parsnip & Leek Soup)
- Sprinkled into tacos (like Crispy Avocado Tacos, Smoky Mushroom Tacos, or Squash Tacos)
- On top of avocado toast
Frequently asked questions
Pepitas come from shell-less (hulless) pumpkin varieties. They are green and don't require shelling. On the other hand, "pumpkin seeds" usually refers to whole seeds, which still have their shells on, and are typically white or pale yellow. For this recipe, you want to use pepitas.
Tajin can be found in most grocery stores (often with the spices or in the 'International' aisle). Otherwise, you can easily order Tajin online or find it at a Latin American grocery store.
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Chili Lime Pepitas
- 1 cup pepitas (untoasted, unsalted)
- 2 teaspoons olive oil (or other neutral oil)
- 1 teaspoon tajin
- ¼ to ½ teaspoon cayenne (optional, see note 1)
- Preheat: Preheat the oven to 350°F (177°C).
- Season: Scatter pepitas on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with tajin and cayenne (if using), then toss to coat. Spread the pepitas out evenly.
- Bake: Bake until pepitas are golden, 13 to 15 minutes, stirring half-way through. Let cool slightly on the baking sheet. Taste and add more tajin or cayenne if desired.
- Cayenne: Tajin on its own won't make the pepitas that spicy. So, if you want more heat, add cayenne. (Note: We also tested this recipe with chili powder instead, but it had a duller/less bright flavor so we don't recommend it).
- Storage tips: You can store extra pepitas in a sealed container or freezer bag. Let cool completely before transferring them into a sealed container. Can be stored at room temperature; best enjoyed within 1 week.