Makes 1 1/2 cups (480 ml)
Ingredients
1 1/2 cups (480 ml) pumpkin seeds, cleaned & dried
1/4 teaspoon (20 ml) coarse ground sea salt
3 tablespoons (45 ml) extra virgin olive oil
3 jalapeño peppers, sliced
paprika, to taste
Instructions
NOTE: Refer to Ginger Lime Pumpkin Seeds for the cleaning and drying of fresh seeds.
Preheat the oven to 325F (165°C).
Spread pumpkin seeds on a 15x10 rimmed baking sheet.
Add olive oil and sea salt and stir pumpkin seeds with your hands to combine.
Lay slices of jalapeño peppers on top of seeds.
Sprinkle paprika over the top of everything, generously.
Bake for 25 minutes, tossing every 5 minutes to cook evenly.
Remove tray from oven and let everything rest for 15-30 minutes to let the jalapeño-ness soak into the seeds.
Store in an airtight container (if you don't finish them all in one sitting).
Enjoy!
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Jalapeño pumpkin seeds are a spicy, smoky roasted snack where the jalapeño slices roast right on top of the seeds and soak them with heat. Olive oil and sea salt coat every seed, and a generous dusting of paprika turns the tray deep red. Rest them after baking and the jalapeño flavor finishes infusing.
Pro Tips
- Leave the jalapeño slices on the tray for the full resting time after baking. That fifteen to thirty minute rest is when the jalapeño-ness soaks into the seeds, exactly as the recipe promises.
- Toss every five minutes during the twenty-five minute roast. Small seeds burn fast, and frequent tossing keeps every one golden.
- Sprinkle the paprika generously — it is more than decoration here. The smoky pepper flavor fills the gaps between the jalapeño heat and the toasted seed.
- Lower and slower than the ginger version: 325°F instead of 350°F gives the jalapeño slices time to dry out and flavor the seeds without charring.
Frequently Asked Questions
How spicy are these pumpkin seeds?
Medium and warming. Three jalapeños give noticeable heat that builds as you snack. For milder seeds, use two peppers and scrape out the membranes before slicing.
Can I use dried jalapeño flakes instead?
Fresh slices are what infuse the seeds during the roast and rest. If using flakes, toss them in halfway through baking so they toast without burning.
How long do these keep?
Up to a week in an airtight container at room temperature — if you do not finish them in one sitting, as the recipe cheekily warns.
Recipe Card
Ingredients
Method
- NOTE: Refer to Ginger Lime Pumpkin Seeds for the cleaning and drying of fresh seeds.
- Preheat the oven to 325F.
- Spread pumpkin seeds on a 15x10 rimmed baking sheet.
- Add olive oil and sea salt and stir pumpkin seeds with your hands to combine. Lay slices of jalapeño peppers on top of seeds.
- Sprinkle paprika over the top of everything, generously.
- Bake for 25 minutes, tossing every 5 minutes to cook evenly.
- Remove tray from oven and let everything rest for 15-30 minutes to let the jalapeño-ness soak into the seeds. Store in an airtight container (if you don't finish them all in one sitting).
- Enjoy!
