Roasted Tajin Pumpkin Seeds Recipe

Pumpkin seeds: These are the edible seeds from a pumpkin, cleaned and dried for roasting.

Olive oil: A healthy fat that helps to coat the seeds and ensures they roast evenly.

Tajin seasoning: A Mexican spice blend made from chili peppers, lime, and salt, adding a zesty kick to the seeds.

Salt: Enhances the flavor of the seeds and balances the spices.

To ensure your pumpkin seeds roast evenly and achieve that perfect golden crispiness, make sure they are thoroughly dried before seasoning. Any excess moisture can lead to steaming rather than roasting, which will affect the texture. Spread the seeds out in a single layer on the baking sheet to avoid overcrowding, allowing hot air to circulate around each seed. Stirring halfway through the roasting process helps to ensure that all sides of the seeds are evenly cooked.

• Pumpkin seeds - Substitute with sunflower seeds: Sunflower seeds have a similar texture and can be roasted in the same way, providing a comparable crunch.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• Tajin seasoning - Substitute with chili powder and lime zest: Mixing chili powder with lime zest can mimic the tangy and spicy flavor profile of Tajin seasoning.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture, so use sparingly.

• Storing Guidelines:

  • Cool Completely: Ensure the pumpkin seeds are completely cooled before storing. This prevents condensation and keeps them crispy.
  • Airtight Container: Place the cooled seeds in an airtight container. Glass jars or resealable plastic bags work perfectly.
  • Dry Environment: Store the container in a cool, dry place. A pantry or cupboard is ideal.
  • Avoid Moisture: Keep the container away from any sources of moisture to maintain the seeds' crunchiness.
  • Label and Date: If you’re making multiple batches, label the container with the date to keep track of freshness.

• Freezing Guidelines:

  • Initial Cooling: Just like with storing, make sure the roasted pumpkin seeds are completely cooled.
  • Single Layer Freeze: Spread the seeds in a single layer on a baking sheet and place them in the freezer for about an hour. This prevents them from clumping together.
  • Transfer to Freezer Bag: Once frozen, transfer the seeds to a resealable freezer bag. Squeeze out as much air as possible before sealing.
  • Label and Date: Write the date on the bag to keep track of how long they’ve been frozen.
  • Long-Term Storage: Store the bag in the freezer. The seeds can last up to 3 months without losing their flavor and texture.
  • Thawing: When ready to enjoy, simply take out the desired amount and let them thaw at room temperature for a few minutes. They’ll be ready to munch on without any loss of crispiness.

• Preheat your oven to 300°F (150°C). Spread the roasted pumpkin seeds on a baking sheet in a single layer. Warm them for about 5-7 minutes, or until they regain their crispiness.
• Use a skillet over medium heat. Add the pumpkin seeds and stir frequently for about 3-5 minutes until they are heated through and crispy.
• For a quick method, use a microwave. Spread the seeds on a microwave-safe plate and heat them in 20-second intervals, stirring in between, until they are warm and crispy. Be cautious not to overheat them, as they can become chewy.
• If you have an air fryer, set it to 300°F (150°C). Place the pumpkin seeds in the basket and heat them for about 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to roast the pumpkin seeds to achieve a golden and crispy texture.

• Mixing bowl: Utilized to combine the pumpkin seeds with olive oil, tajin seasoning, and salt.

• Baking sheet: Provides a flat surface to spread the seasoned pumpkin seeds in a single layer for even roasting.

• Spatula: Handy for stirring the pumpkin seeds halfway through the roasting process to ensure even cooking.

• Measuring cups: Essential for accurately measuring the pumpkin seeds and olive oil.

• Measuring spoons: Necessary for precisely measuring the tajin seasoning and salt.

• Cooling rack: Allows the roasted pumpkin seeds to cool evenly after they come out of the oven.

Preheat the oven early: Preheat your oven while you clean and dry the pumpkin seeds to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Mix in a large bowl: Use a large bowl to combine the pumpkin seeds, olive oil, tajin seasoning, and salt quickly and evenly.

Stir halfway through: Set a timer to remind you to stir the pumpkin seeds halfway through roasting for even cooking.

Cool on the baking sheet: Let the roasted pumpkin seeds cool directly on the baking sheet to save on extra dishes.