Roasted Tajin Pumpkin Seeds
Roasted Tajin Pumpkin Seeds deliver a toasty crunch with a lively chili-lime kick, balancing saltiness, gentle heat, and citrus tang. Perfect for snacking during game day or as a cocktail nibble, these seeds roast up crisp and aromatic with a bright, peppery finish.
- Prep10 mins
- Cook45 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet.
- 2
Bring 6 cups of water to a boil in a saucepan; add the pumpkin seeds and salt. Lower the heat to low and simmer for 10 minutes. Drain and blot dry with a paper towel. Arrange the seeds in a single layer on the prepared baking sheet; sprinkle chili-lime seasoning over the top.
- 3
Bake in the preheated oven for 10 minutes. Take the baking sheet out of the oven; stir the seeds, spread them back into a single layer, and return them to the hot oven. Repeat this two more times, stirring every 10 minutes, until the seeds are golden and crisp.
- Calories 224.31 kcal Moderate
- Protein 9.69 g Moderate
- Carbs 7.89 g Moderate
- Total Fat 18.97 g High
- Saturated Fat 2.93 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.16 mg Low Source
- Sodium 38.29 mg Low Source
- Fiber 1.48 g Low Source
- Sugar 0.1 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 16.38 mg Low Source
- Iron 5.69 mg Good Source
- Potassium 6.55 mg Low Source
- Vitamin A 41.84 mcg_rae Low Source
- Vitamin C 0.8 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰