Holy cow—my husband’s aunt brought these to our Christmas Eve supper and I couldn’t stop eating them. I even managed to sneak the remainder home without anyone noticing. They were that good.
If you’re not familiar with pepitas, they’re simply the inner kernels of a pumpkin seed. I only learned that a few months ago. You can find raw pepitas at many grocery stores with a health-food section; I picked mine up at Trader Joe’s. Whole Foods and similar markets usually carry them as well. If you can’t find pepitas specifically, ordinary pumpkin seeds work perfectly as a substitute.
These spicy pepitas make a fantastic snack on their own, and they’re great added to soups or salads for an extra crunchy texture. You can also crush them and use the pieces as a flavorful “bread” for chicken or fish. This simple, bold recipe comes from The Elote Cafe Cookbook by Jeff Smeadstad.
Spicy Pepitas
Ingredients:
- 1 cup raw pepitas or pumpkin seeds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1 tablespoon hot sauce (Cholula or Frank’s work well)
Instructions:
- Preheat your oven to 450°F (230°C).
- In a bowl, combine the pepitas with the salt, sugar, black pepper, garlic powder, cumin, and hot sauce. Stir until the seeds are evenly coated.
- Line a baking sheet with parchment paper or foil for easy cleanup. Spread the coated pepitas in a single layer on the sheet.
- Bake for 5–8 minutes, keeping an eye on them. The pepitas are done when they’re lightly toasted and fragrant—avoid overbaking, as they can burn quickly at this temperature.
- Remove from the oven and let them cool slightly before serving. They will crisp further as they cool.
Tips and variations:
- Adjust the hot sauce to suit your heat preference, or substitute a pinch of cayenne pepper for a dry-spice version.
- For a smoky flavor, add a small pinch of smoked paprika to the spice mix.
- If you prefer a sweeter snack, increase the sugar slightly or toss the toasted pepitas with a touch of honey while they’re still warm.
- Store cooled pepitas in an airtight container at room temperature for up to a week; they’ll stay crisp and flavorful.
These spicy pepitas are quick to make, versatile, and full of flavor—perfect for parties, snack bowls, or to sprinkle over your favorite dishes for added crunch. Enjoy!