Chili Lime Roasted Pepitas (5 Ingredients!)

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Bowl full of chili lime roasted pepitas

Friends, do you ever wonder how restaurants transform seemingly simple salads and bowls into beautiful and complex dishes? Delicious dressings are one part of the answer, and crunchy toppings are the other! The solution for stepping up your salad game: Chili Lime Roasted Pepitas! Not only do they transform salads and bowls, but they’re also super snack-able

These crunchy, roasty-toasty goodies happen to be oil-free and require just 1 pan, 5 ingredients, and 15 minutes to prepare! Say hello to endlessly versatile, absurdly easy, nutrient-packed seeds. Let us show you how it’s done!

Bowl of raw pumpkin seeds surrounded by spices and limes

What Are Pepitas?

The word “pepita” comes from the term pepita de calabaza which means “little seed of squash.” And it’s very fitting because pepitas are the seeds from a pumpkin or other type of squash (source). But unlike pumpkin seeds leftover from carving a pumpkin, pepitas are green and do not have a white shell around them as they’ve been hulled.

How to Roast Pepitas

The first step is to coat the pepitas in your favorite seasonings, plus something that helps them stick. For this version, we included tangy lime, sweet and sticky maple syrup, smoky chili powder, salt, and optional cayenne for some heat.

If you want to play around with the flavors, you could try curry powder, za’atar, or your favorite spice mix along with oil to help the spices stick and salt for added flavor. Or go for a sweet version with pumpkin pie spice, coconut oil, salt, and maple syrup!

Baking sheet of raw pepitas tossed with maple syrup, lime juice, and spices

Once the seeds are coated, bake them for 7-12 minutes at 300 F (150 C) or until they become darker in color and puff up slightly, giving them a super satisfying crunch!

Chili lime roasted pepitas on a baking sheet

We hope you LOVE these roasted pepitas! They’re:

Sweet & savory
Quick & easy
& Super versatile!

Snack on these goodies for a boost of energy and minerals including magnesium, phosphorous, and zinc. Or enjoy them on salads and bowls or anything else that would benefit from a crunchy topping!

More Delicious Recipes with Pepitas

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding a cluster of roasted pepitas coated with spices

Chili Lime Roasted Pepitas (5 Ingredients!)

Zingy, crunchy, roasted pepitas perfect for snacking or topping salads or bowls. Plant-based, oil-free, and just 1 pan, 5 ingredients, and 15 minutes required!
Author Minimalist Baker
Overhead shot of a bowl of oven roasted pepitas
4.80 from 5 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 (2-Tbsp servings)
Course Snack
Cuisine Gluten-Free, Oil-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 1 cup pepitas (raw shelled pumpkin seeds)
  • 1 ½ Tbsp lime juice
  • 1 ½ tsp maple syrup
  • 2 tsp chili powder blend (NOT chili flakes or cayenne pepper)
  • 1/4 tsp sea salt
  • 1/8 – 1/4 tsp cayenne (optional)


  • 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.



*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspired by Foolproof Living.

Nutrition (1 of 8 servings)

Serving: 1 two-tablespoon serving Calories: 91 Carbohydrates: 3.6 g Protein: 4.5 g Fat: 7.3 g Saturated Fat: 1.3 g Polyunsaturated Fat: 2.9 g Monounsaturated Fat: 2.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 95 mg Potassium: 135 mg Fiber: 1.2 g Sugar: 1 g Vitamin A: 200 IU Vitamin C: 1.1 mg Calcium: 11.7 mg Iron: 1.3 mg

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My Rating:

  1. Sierra says

    Delicious! An addictive snack :)
    they seemed a little wet after the recommended time so I tossed them and spread them out on the pan again and continued baking in 5 minute intervals under they were more dried out. I’ll be making these again this week, great to have on hand! Thanks!!

  2. Genevieve says

    I made these yesterday. Super quick and easy and very tasty! I was wondering however if they should still be wet after baking? I think I may have been expecting a drier snack. Maybe I should have baked them longer (I did 13 minutes).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Genevieve! They should be completely dry when done baking, so it does sound like they needed a bit more time. Did you make any modifications?

  3. Laura says

    Do you think it would taste okay to use my regular chili powder (Fiesta brand light chili powder) vs making your blend? It’s a blend of spices & chili powder, not just pure chili powder.

  4. Jelena says

    These seeds are not hulled,they are like that inside the pumpkin! In my country we make oil out of them which is pretty pungent and it goes great with cooked beans,like a salad dressing. This chilli/lime combo is awsome!!

  5. Luci says

    I prepared the recipe as written. After 10 minutes in the oven at 300 degrees the seeds were wet vs crunchy. After tasting I sprinkled some smoked paprika and baked 2 minutes longer. These are delicious!