Spicy Southwest Pepitas are a crunchy snack that not only tastes great but are healthy too! Crunchy, buttery, and spiced just right!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
PEPITAS ARE PUMPKIN SEEDS!
Only with a funnier name. A funny name that is also very cool to say.
I like the way my voice perks up when I say pepitas. It reminds me of jumping beans for some reason.
I never even knew that pumpkin seeds had kernels inside of them as I usually just eat them whole. Toasted with lots of butter and salt, of course, but that is a whole other story!
I actually thought that pepitas were a whole other seed/nut until someone told me that pepitas are from INSIDE the pumpkin seeds. That’s what I get for just shoveling them in my mouth and not paying attention to what I’m eating.
After discovering that the pepitas were available without having to shell them from the pumpkin seed hulls (don’t laugh because I actually did this once) I started eating more of them.
And all throughout the year as well. I love that I don’t have to wait for Halloween to carve a pumpkin, clean the seeds, toast them, and then enjoy a healthy snack.
I can head to the store, grab a bag of pepitas, and eat to my heart’s delight. My local Sprouts Store has them available in their bulk section and I look like Santa with a huge bag draped over my back:)
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HOW TO MAKE SOUTHWEST PEPITAS
It just so happens that I have a Homemade Southwest Seasoning that you can use!
If you don’t want to make your own (you totally should because it is less salt and you can make it as spicy as you want) you can buy some at the store on your next trip. No judgment here.
Making Southwest Pepitas is easy. Toss the pepitas in a little olive oil, a tablespoon of Southwest Seasoning, and toss in the oven. All the pepitas need is a light toasting and the seasoning mix will stick to them.
After a short jaunt in the oven, let the Southwest Pepitas cool off and store them in an airtight container. Mine don’t last very long, a few days tops, but if you are a slower snacker they might last a week.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
These Southwest Pepitas make a great addition to tacos, salads, dips, trail mixes, granola bars, and even sneaking into the movies to counteract the candy you will be eating.
OTHER SNACKS TO ENJOY
- 6 ounces pepitas (raw)
- 1 tablespoons olive oil
- 1 tablespoon Southwest Seasoning
- Preheat oven to 350F.
- Line a baking sheet with parchment paper, foil, or a silicone baking mat.
- In a small bowl, combine the pepitas, olive oil, and Southwest Seasoning.
- Stir to evenly coat the pepitas.
- Spread evenly on the prepared baking sheet.
- Bake for 10 minutes or until the pepitas are toasty brown.
- Remove from the oven when finished.
- Let cool for 10 minutes.
- Store in an airtight container for up to a week if they last that long!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 4mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 6g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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