Chili & Lime Pumpkin Seeds | Friday Night Bites

Do you ever just want a little something to nibble on? If you love food like I do, then I am sure your resounding answer is YES. Have I got a simple treat for this week’s installment of Friday Night Bites.

With the scent of fall in the air, the shorter days and longer nights upon us, it means that pumpkin season is almost here. Like figs, I am a bit obsessed with this round orange sphere of goodness. I have been conquering up recipes in my head and some wonderful ones to share with in the coming weeks. I picked up pre-packaged raw pumpkin seeds from Trader Joe’s last night. Why work so hard to get those little seeds, when they are simply a quick snip with the scissors and the package is open and ready to use.

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I thought I would get a jump on this week Friday Night Bites by prepping the nibbles ahead of time. They could not be simpler to make. You grab a bowl; throw the ingredients in together and mix then bake then cool and season with some lime and salt. As Martha would say – “it’s a good thing”. Since it was so easy, it gave me time to catch up on the phone with a long time wonderful friend who I have not spoken to in sometime.

We sent text earlier in the week in preparation for our time together and actually shared what type of wine we would be enjoying while we caught up with each other’s lives. It seemed like yesterday when we spoke, yet it had been a while – now that’s when you know it is a great friend. In fact, we already have a date on the calendar for our annual holiday get together at my house in December. I can hardly wait. Cheers to you Denise – miss our chats and seeing you. Big Smile!

The Chili & Lime Pumpkin Seeds came out great. They are light, spicy, a bit tangy and just the right saltiness. Perfect for nibbling on while enjoy some great wine on Friday nights. Speaking of wine, these would be simply perfect with a chilled glass of Pinot Gris, Sauvignon Blanc or Sancerre.

Chili & Lime Pumpkin Seeds

1 2/3 cup raw pumpkin seeds
1 Tablespoon olive oil
½ teaspoon Chili Powder
½ teaspoon Ground Cumin

½ teaspoon Smoked Paprika
¼ teaspoon Cayenne Pepper
1 teaspoon salt
1 Tablespoon fresh lime juice + 2 teaspoons to reserve for later

Preheat oven to 350 degrees. Use a cookie sheet and line with a silpat. In a bowl, add the olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt and lime juice and mix well. Next add the pumpkin seed and stir until all are well coated. Mix Use a wooden spoon to spread seeds into a single layer on cookie sheet and bake for 25-30 minutes, stirring frequently, until seeds are crispy and dry. Remove from oven and drizzle 2 teaspoon of lime juice over the baked seeds. Stir with a wooden spoon to distribute lime juice evenly and loosen any seeds that are stuck to the cookie sheet. Season with additional salt if desired before the completely cool.