Toasted Pumpkin Seeds

Okay, for those of you who keep up with my blog, you may have noticed that I skipped last week’s blog. I took on some new contract work that has suddenly made my life very busy and I’m just trying to settle into the new routine. But I’m getting back on track so bear with me!

I also held my first seminar this past Sunday for a group of moms and dads in Thornbury and got some great feedback. The topic was “3 Keys to Building Lunches that Bring Home Healthy, Happy Kids”. It turns out that this is a popular conversation topic amongst parents today, who all want quick, convenient and healthy.

I thought it might be best to share one of the snack recipes that I shared with my participants.   It’s definitely quick and easy, but also tasty and nut-free. And fits in perfectly with Halloween coming up!

Pumpkin Seeds

Toasted Pumpkin Seeds:


  • 2 cups raw shelled pumpkin seeds/pepitas (or you can use the pumpkin seeds with the shell on that you pull out of your pumpkin when carving)
  • 1 Tbsp. olive oil
  • 1 Tbsp. chili powder
  • ¼ tsp. salt


  1. Preheat oven to 300 degrees F. Line a large, rimmed baking sheet with parchment paper; set aside.
  2. In a medium bowl, combine the pumpkin seeds with the olive oil. Add chili powder and salt and stir well.
  3. Spread in a single layer on the baking sheet and bake until the seeds are golden and crunchy, about 20 minutes, stirring halfway through. Allow the seeds to cool for at least 15 minutes before serving.

TIP: these are great by themselves but can also be sprinkled on salads and fall soups or mixed into a trail mix for a snack.

  • Categories: Meals Like Mine, New

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