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–+ servings
roasted pepitas

Spicy Sriracha Roasted Pepitas (15 minutes!)

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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.
Course Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword pumpkin seeds, sriracha
Dietary Preference Gluten-Free, low FODMAP, nut free, peanut free, vegan, vegetarian
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 4 servings
Author Desiree Nielsen, RD

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
Imperial - Metric

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.

Video

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!)