Sweet & Chili Roasted Pumpkin Seeds

by Christina Meyer-Jax, Tastemaker in Residence


1 cup pumpkin seeds
2 tsp olive oil
1/3 Tbsp chili powder (adjust to your taste)
1/4 Tbsp cinnamon 
1/2 Tbsp brown sugar
1 tsp celtic sea salt (adjust to your taste, I like things salty)


  1. Place pumpkin seeds in a large cast iron skilletover medium heat or put on baking sheet with oven set at 400°
  2. Stir frequently, for 5-8 minutes, until seeds make a crackling noise, some will even pop (may take more or less time depending on how dry your seeds were before you started)
  3. Remove pan from heat and stir in olive oil, then chili powder and salt
  4. Cool and serve

Makes 1 cup of spicy pumpkin seeds