Oven Roasted Pepitas (pumpkin seeds) in the oven make a delicious, savory snack that you can season any way you like! I recommend using my homemade porchetta seasoning to make these a bold, Italian-flavored, crunchy pepita snack. Or if you're short on time, reach for a pre-made Italian seasoning. Enjoy them on their own or sprinkle them over a whole range of dishes for crunch and pop of flavor.
I love all manner of nuts, seeds, and grains. Currently, pepitas are enjoying some serious playtime in my kitchen. Pepitas appear in this bangin' broccoli salad and are featured in this pesto with pepitas.
Because I'm dedicated to finding new and creative ways to get more porchetta-seasoned goodness in my life. And what better way than through crunchy oven-baked pepitas!
My friends concurred. I made a double batch the other day, sealed them in a sandwich bag, and let them hang out on the counter. I knew they would be curious... one friend was like, 'What's in here?' After explaining, she was like, 'You so FAN-cy!' and 'Can you adopt me?' And my other friend curiously handled the bag, opened it, took a big whiff, gave 'em a try, and said 'Holy shit, these are f@#%in' good!'
So, if you want to impress your friends with your creative culinary snacking prowess, make these porchetta-seasoned roasted pepitas.
Why You Will Love This Recipe
- Customizable: While I highly recommend trying out the porchetta seasoning at least once, you can make roasted pepitas with any seasonings or blend you love.
- Snacking or Meals: They make a crunchy, tasty snack but also double as a finishing touch on a whole range of meals. Try topping this Chicken Tortilla Soup or this Black Bean Soup.
- Easy to Make: Prep them up and let the oven do all the heavy lifting.
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Ingredients
You only need a few ingredients for this roasted pepita recipe.
- Pepitas: Often called pumpkin seeds or hulled pumpkin seeds, pepitas actually come from specific hull-less pumpkin varieties, known as Styrian or Oil Seed pumpkins. Use raw pumpkin seeds since we will be cooking them.
- Porchetta Seasoning: Porchetta (or porketta) seasoning is a bold Italian spice blend typically applied to pork roast. It's incredible! Porchetta seasoning isn't just for meat - much like Frank's Red Hot, you can put that $&!# on everything. You can buy it make your own porchetta seasoning, with just a handful of dried spices you probably already have!
Seasoning Variations: Use whatever seasoning you would like, but I recommend using at least 1 tablespoon of seasoning in this recipe for maximum flavor!
How to Make Roasted Pepitas
To get started, preheat your oven to 325°F and gather all your ingredients together.
- Step 1. Add the porchetta seasoning to a mortar and pestle or spice grinder. Grind until you achieve a fine powder. The goal is to grind down the bigger spices like the rosemary and fennel so they stick to the pepitas.
- Step 2. Combine the pepitas, olive oil, and ground porchetta seasoning in a bowl and stir the pepitas until well coated with the oil and seasonings. Spread the pepitas in an even layer on a baking sheet and sprinkle with a few pinches of salt and pepper. Bake for 15-20 minutes, giving the baking sheet a good shake halfway through.
- Step 3. Remove from the oven and let them cool on the baking sheet. They will pop and crackle for a minute or two. Eat and enjoy! They're especially tasty as a garnish for Mexican-inspired dishes, like enchiladas, chili, or elote-style corn, where their roasted, seasoned flavor really stands out. Try them with my sour cream chicken enchiladas or carnitas enchiladas.
Top Tips for Seasoned Roasted Pepitas
This recipe took a little trial and error to get just right. For success:
- Keep the Temperature Low: You gotta bake the pepitas at no more than 325°F, for 15 to 20 minutes to avoid burning. Low(ish) and slow is the way to go. And if you've got an oven with some hot spots, don't forget to rotate the pan of pumpkin seeds about halfway through.
- You Need a Fine Powder. Grind the porchetta spices beforehand or they won't stick to the pepitas. Why did I think a fennel seed would magically stick to a pepita? What was I thinking? Also do this if you are reaching for a premixed Italian seasoning - you want to ensure the herbs stick to the pumpkin seeds.
- Season First. Season before roasting, not after. The heat activates the flavor, just like when pan-toasting spices before using them.
Baked Pepitas Recipe FAQs
Store oven-roasted pepitas in a lidded container or Ziploc plastic bag in your pantry for up to 5 days. Just make sure you cool the oven-roasted pumpkin seeds fully before storing.
Your imagination is the limit here! Homemade oven-roasted pepitas would also be fantastic seasoned with: ranch seasoning, adobo seasoning, taco seasoning, garlic and herb seasoning, and Old Bay seasoning to just name a few. Or this copycat Everything But the Elote seasoning is also fantastic here.
Savory roasted pepitas add a delicious salty crunch and nutty flavor to all kinds of dishes. Sprinkle them over salads, a bowl of black bean soup, or leftover pulled pork tacos. You can also add them to grain bowls for extra texture and protein, or use them as a finishing touch for roasted vegetables or stuffed squash.
The obvious use for pepitas is as a stand-alone snack or salad topping, but creative uses include: using them as part of a party mix (Chex Mix anyone?), in baked goods, pulverized and turned into a crispy coating to coat chicken or fish. Or, try as a topping for various dishes like roasted meats or vegetables.
Your best, easiest bet is to purchase hulled pepitas (the ones that are green in color). I recommend reaching for raw, unsalted pepitas.
Easy Snack & Appetizer Recipes
If you tried this Roasted Pepitas recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
Oven Roasted Pepitas (Pumpkin Seeds)
Equipment
Ingredients
- 1 cup raw pepitas
- 1 teaspoon extra virgin olive oil
- 1 tablespoon porchetta seasoning
- salt and pepper to taste
Instructions
- Preheat over to 325 degrees Fahrenheit.1 tablespoon porchetta seasoning
- Add porchetta seasoning to a mortar and pestle or spice grinder. Grind until you achieve a fine powder. The goal is to grind down the bigger spices like the rosemary and fennel so they stick to the pepitas.
- Combine pepitas, olive oil, and ground porchetta seasoning to a bowl. Stir until the pepitas are well coated.1 cup raw pepitas, 1 teaspoon extra virgin olive oil, 1 tablespoon porchetta seasoning
- Spread the pepitas in an even layer on a baking sheet and sprinkle with a few pinches of salt and pepper (if necessary).salt and pepper
- Bake for 15-20 minutes, giving the baking sheet a good shake halfway through.
- Remove from the oven and let cool on the baking sheet. They will pop and crackle for a minute or two. Eat and enjoy!
Notes
- Keep It Low: Roast at 325°F for 15-20 minutes - low and slow keeps them toasty, not burnt.
- Grind the Spices: Make sure the porchetta mix is finely ground so it sticks to every pepita.
- Season First: Toss with spices before roasting as the heat wakes up all that flavor.
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