Keto Spicy Roasted Pumpkin Seed Snack Mix
"When the afternoon slump hits, reaching for a bag of chips can derail even the most disciplined keto plan. That's where this Spicy Roasted Pumpkin Seed Snack Mix swoops in as a hero. Crispy pumpkin seeds, naturally rich in healthy fats and plant protein, are tossed in a fiery blend of chili powder, smoked paprika, and a pinch of sea salt, delivering a bold flavor punch without the carb overload. The magic lies in the quick roasting process: a brief tumble in the oven locks in crunch while the spices caramelize just enough to create a satisfying, smoky heat that keeps cravings at bay. Perfect for an on‑the‑go snack, a post‑workout refuel, or a party appetizer, this mix proves that keto can be both delicious and adventurous. For an extra kick, stir in a dash of cayenne or a few drops of hot sauce before roasting. Store the cooled seeds in an airtight jar and enjoy a guilt‑free, low‑carb crunch any time of day—your taste buds and ketosis will thank you."
Ingredients
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine olive oil, chili powder, smoked paprika, sea salt, garlic powder, onion powder, and cayenne (if using). Stir to create a smooth spice paste.
Add the pumpkin seeds to the bowl and toss thoroughly until each seed is evenly coated with the spice mixture.
Spread the seasoned seeds in a single layer on the prepared baking sheet, ensuring they are not overlapping.
Roast for 12‑15 minutes, stirring once halfway through, until the seeds are golden‑brown and fragrant.
Remove from the oven and let the seeds cool completely on the sheet; they will become extra crisp as they cool.
Transfer the cooled snack mix to an airtight container and store at room temperature for up to 2 weeks.
Gather Ingredients
Step by Step
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine olive oil, chili powder, smoked paprika, sea salt, garlic powder, onion powder, and cayenne (if using). Stir to create a smooth spice paste.
Add the pumpkin seeds to the bowl and toss thoroughly until each seed is evenly coated with the spice mixture.
Spread the seasoned seeds in a single layer on the prepared baking sheet, ensuring they are not overlapping.
Roast for 12‑15 minutes, stirring once halfway through, until the seeds are golden‑brown and fragrant.
Remove from the oven and let the seeds cool completely on the sheet; they will become extra crisp as they cool.
Transfer the cooled snack mix to an airtight container and store at room temperature for up to 2 weeks.