Chili Lime Roasted Pepitas Recipes

LIME TOASTED PEPITAS

Steps:

• Mix lime juice, pepper, cayenne and salt and stir until dissolved. Heat a large skillet over medium heat. Add pepita seeds and toss frequently until seeds begin to turn light golden and expand. Add seasoned lime juice all at once and stir well to coat all seeds. Remove from heat and cool in the pan.Serve at room temperature.
• Also great in salads for a crunchy texture.

CHILI LIME ROASTED PEPITAS (5 INGREDIENTS!)

Steps:

• Preheat oven to 300 F (150 C) and line a baking sheet with parchment paper.
• To the prepared baking sheet, add all ingredients (pepitas, lime juice, maple syrup, chili powder, sea salt, and cayenne (optional)). Mix with clean hands or a wooden spoon to evenly coat the pepitas with spices. Spread them into a relatively even layer - it's okay if they're not perfectly even (the result will be tasty pepita clusters)!
• Bake for 7-12 minutes or until the pepitas are lightly browned, stirring halfway. Remove from the oven and let cool slightly. The flavors will intensify as they cool.
• Let cool completely before storing in a sealed container at room temperature for 4-5 days or in the refrigerator or freezer for up to 1 month.

CHILI LIME ROASTED PEPITAS

Steps:

• 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.