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Chili Lime Pepitas with Spicy Dust
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Chili Lime Pepitas with Spicy Dust

Serves
8
Prep
5 mins
Cook
18–25 mins
Chili lime pepitas get their crunch from a gentle roast and a brief return to the oven after seasoning. Let the seeds cool completely before judging the texture.

Make it with Spicy Desert Dust. Start with the amount listed, then taste before adding more.

Ingredients

  • 1 cup (140 g) raw shelled pumpkin seeds (pepitas), unsalted
  • 2 teaspoons (10 ml) neutral oil, divided
  • 1 teaspoon (5 ml) fresh lime juice
  • 1/2 teaspoon finely grated lime zest
  • 1 level teaspoon (5 ml) Spicy Desert Dust

Directions

  1. Heat the oven. Heat to 300°F (150°C). Line a rimmed sheet pan with parchment. Use green shelled pepitas rather than large white seeds still inside their hulls.
  2. Coat the seeds. Toss pepitas with 1 teaspoon oil. Spread in a thin, even layer so the seeds can dry and toast rather than steam in a mound.
  3. Roast gently. Bake 15–20 minutes, stirring after 8 minutes. Stop when the seeds smell nutty and some look slightly puffed with light golden edges; they need not turn uniformly brown.
  4. Add lime and Dust. Mix remaining teaspoon oil, lime juice, zest and Spicy Dust in a bowl. Toss with hot seeds. Return to the pan and bake 3–5 minutes more, watching closely, to dry the light coating.
  5. Cool before serving. Spread seeds out and let cool completely, about 15 minutes. They crisp as they cool. Serve as a snack or sprinkle over a finished salad; pack only once no warmth remains.

Yield: 8 snack servings; about 1 cup. Cooking timing: 18–25 mins + 15 mins cooling.

Spicy Desert Dust All-Purpose Seasoning

The Dust In This Recipe

Spicy Desert Dust

$12.99

Make it with Spicy Desert Dust. Start with the amount listed, then taste before adding more.
  • Meet ChiltepinWild Sonoran chile brings bright, distinctive desert heat.
  • Bright, Fast HeatMedium-hot heat arrives quickly and leaves room for flavor.
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RECIPE TIPS & FAQS

ARE PEPITAS THE SAME AS PUMPKIN SEEDS?

Pepitas are the edible shelled seeds used here. White pumpkin seeds in their hulls need different preparation and are not a direct swap. Buy raw unsalted green pepitas for the stated timing.

WHY ARE THE SEEDS SOFT WHEN HOT?

Warm seeds and their light lime coating can feel flexible. Spread them out and cool completely before deciding they need more cooking. If still soft, return briefly to a low oven and cool again; avoid scorching the seasoning.

CAN I USE ALREADY ROASTED PEPITAS?

Their starting moisture is different, so do not give them the full raw-seed roast. Warm them briefly, toss with the measured coating and dry it gently while watching closely. Unsalted seeds give you better control of the final seasoning.

CAN I ADD MORE LIME JUICE?

Extra juice adds moisture and can reduce crunch. For stronger lime flavor, add a little more finely grated zest after cooling instead. Keep the listed small amount of juice for the first batch.

HOW CAN I MAKE A MILDER VERSION?

Use Original Desert Dust instead of Spicy in the same starting amount. Add more only after the seeds cool and you taste them. The seasoning already contains salt; no extra salt is specified.

HOW SHOULD I STORE THEM?

Once completely cool and dry, keep in an airtight container in a cool dry cupboard and use within three days for best crunch. Refrigerate if your kitchen is warm or humid. Discard seeds with mold, damp spoilage or an off smell.

WHAT CAN I SERVE THEM WITH?

Use a small handful on soup, beans, avocado toast or salads just before eating so they stay crisp. Spicy Dust contains mustard; check its current label and any other ingredients if serving someone with an allergy.

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