These yummy roasted pepitas with sriracha are a quick and nourishing plant-based snack! They’ve got just the right amount of kick from the sriracha hot sauce and make a great salad topper too.

roasted pepitas

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In the world of plants, nuts like cashews and almonds tend to get all the limelight, but seeds more than deserve to get their star turn because they are super affordable and SO incredibly nutrient dense! 

Pumpkin seeds – or pepitas – are absolutely packed with nutrition. For example, did you know that a ¼ cup of pepitas contains almost a third of your daily requirement for zinc? Or that the same amount of pepitas also contains 10 grams of plant-based protein

Did I get your attention?? Because the dietitian in me LIVES for dreaming up yummy plant-based recipes to help you eat more seeds, like my flavourful pumpkin seed butter…and these very addictive sriracha roasted pepitas! 

And if you’re looking for more delicious recipes featuring all kinds of seeds, be sure to pick up a copy of my cookbook Eat More Plants at the library or your local bookshop!

Now, grab your ingredients to make these yummy roasted pepitas!

This recipe couldn’t be simpler…you probably already have all 4 ingredients, plus salt, in your pantry right now!

bowl of pepitas with bowls of condiments
Just 4 ingredients – pepitas, sriracha, garlic powder, oil – plus salt plus 15 minutes of time and you’ll be snacking!

FAQ: What is the difference between pumpkin seeds and pepitas?

We tend to use these words interchangeably: the pepitas I bought for this recipe were sold as raw pumpkin seeds but in fact, pepitas are a special type of pumpkin seed that grow without shells (hulls). The word pepita is Spanish, and means little seed. 

The pumpkin seeds we find in sugar pumpkins or squashes have an edible shell and will also work well in this recipe if you want to make your own pumpkin seeds!

How to make sriracha roasted pepitas

Feeling snacky? In just 15 minutes, you could be eating these flavourful and energizing roasted pumpkin seeds…here’s how to make them:

Step One: preheat the oven to 300F (150 C) and line a small baking sheet with parchment paper.

Step Two: toss pumpkin seeds with oil, sriracha, garlic powder, and salt right on the baking sheet!

Step Three: bake for 10-12 minutes until pepitas are a bit darker in colour, and the moisture is absorbed.

Step Four: try to let them cool for 5 minutes before you tear into them…I don’t want you burning your mouth!

Ways to enjoy these roasted pepitas

These sriracha roasted pepitas make an addictive and nourishing snack…but if you manage not to eat the whole batch immediately, they also make a great topper for soups, salads and grain bowls! Or try them on avocado toast, hummus or roasted vegetables…really anywhere you want another layer of flavour and crunch.

Tips, Tricks + Substitutions

  • Let these roasted pepitas cool fully before storing in an airtight container. They will keep well for 5-7 days on the counter!
  • Low FODMAP? Ditch the garlic powder and enjoy 2 tablespoons, which is a low FODMAP serving.
  • You can experiment with any flavouring you want! Try substituting a different kind of hot sauce, like Valentina’s, or tamari for a non-spicy version. Give them a cheesy flavour with a bit of nutritional yeast…or go sweet with a bit of cinnamon and sugar!
hand holding roasted pepita in bowl
Good luck not eating all of these addictive roasted pepitas at once!

More yummy pumpkin seed recipes

roasted pepitas

Spicy Sriracha Roasted Pepitas (15 minutes!)

These yummy roasted pepitas with sriracha are a quick and nourishing plant-based snack! They’ve got just the right amount of kick from the sriracha hot sauce and make a great salad or toast topper too.
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Ingredients

  • 1 cup pepitas, or homemade pumpkin seeds!
  • 1 teaspoon avocado oil, or extra virgin olive oil
  • 1 teaspoon Sriracha hot sauce
  • ¼ teaspoon garlic powder, omit for low FODMAP
  • ¼ + ⅛ teaspoon salt

Instructions 

  • Preheat the oven to 300°F (150°C) and line a small baking sheet with parchment paper.
  • Toss pumpkin seeds with oil, sriracha, garlic powder, and salt in a small bowl…or right on the baking sheet!
  • Bake for 10-12 minutes until pepitas are a bit darker in colour, aromatic and the moisture is absorbed.
  • Let cool before eating. Store in an airtight container on the counter for up to a week.

Notes

Want to make this recipe using homemade pumpkin seeds? Follow the cooking method in my DIY pumpkin seed recipe and just use 1-2 tsp Sriracha, 1/2 tsp each salt and garlic powder as your flavourings in step 6.
 
Low FODMAP note: 2 tablespoons of pumpkin seeds is a low FODMAP serving (minus the garlic powder!)