Chilli-garlic pumpkin seeds

    40 min

    Pumpkin seeds are seasoned with chilli, garlic and soy sauce, then roasted until golden and crisp.

    6 people made this

    Serves: 16 

    • 450g pumpkin seeds
    • 1 tablespoon olive oil
    • 1 tablespoon chilli powder
    • 1 tablespoon tamari soy sauce
    • 2 teaspoons garlic powder
    • salt to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 150 C / Gas 3.
    2. Mix pumpkin seeds, olive oil, chilli powder, tamari soy sauce and garlic powder in a resealable plastic food bag. Seal bag and knead to coat the seeds with seasonings. Spread coated seeds on a baking tray in an even layer.
    3. Bake in preheated oven for 15 minutes, then turn the seeds over. Bake until pumpkin seeds are lightly toasted and fragrant, about 15 more minutes. Remove from oven and sprinkle lightly with salt. Cool before serving; store in an airtight container in the fridge.

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    Reviews in English (5)


    Although soy sauce and tamari [tuh-MAHR-ee] are both made from fermented soybeans, Japanese tamari is thicker, darker, and richer than its counterpart. Think of it as the kinder, gentler (and less salty) soy sauce. It has a more complex, smooth flavor compared to the sometimes harsh, overwhelming bite of a salty soy sauce.  -  21 Aug 2012  (Review from Allrecipes US | Canada)


    I added 1t. cumin and reduced the garlic powder to 1t. Awesome! I might buy more pumpkins just for the seeds to make again!!  -  14 Oct 2012  (Review from Allrecipes US | Canada)


    We did use soy sauce as we were unable to find the tamari here. Too salty and too spicy.  -  06 Nov 2015  (Review from Allrecipes US | Canada)