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Pepitas Tostadas (Toasted Pumpkin Seeds with Chili and Salt)

The Quirky Foodster Team

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6
Servings

Ingredients

  • Hulled raw pumpkin seeds (pepitas) — 200 g (1.5 cups)
  • Vegetable oil — 1 tbsp
  • Ground dried chili (such as chile de árbol or ancho) — 1/2 tsp
  • Fine salt — 1/2 tsp
  • Fresh lime juice — 1 tsp

Method

  1. Heat a dry comal or heavy frying pan over medium heat.
  2. Add the pumpkin seeds in a single layer and toast, stirring or shaking frequently, for 4-6 minutes until they begin to puff and turn golden, taking care not to let them scorch.
  3. Transfer the toasted seeds to a mixing bowl and drizzle with the oil while still warm, tossing to coat evenly.
  4. Sprinkle over the ground chili and salt, tossing again to distribute the seasoning.
  5. Add the lime juice and toss once more, then spread out to cool completely before serving, as this helps them crisp fully.

Introduction: Hulled pumpkin seeds toasted until fragrant and tossed with chili and salt, this simple snack made good use of every part of the squash plant grown throughout the Mexica empire.

Cultural Background: Since squash was a foundational Mesoamerican crop, its seeds were carefully dried and toasted rather than discarded, providing a nutritious, long-lasting snack food. Ground pumpkin seeds were also used to thicken sauces, but toasted whole as a seasoned snack they were a common sight at markets across the empire.

Tips: Shake or stir the seeds frequently while toasting, as they can go from perfectly golden to burnt very quickly. Letting the seeds cool completely before serving allows them to crisp up properly.

Variations: A pinch of ground toasted amaranth seed can be tossed through for an extra nutty, textured finish. For a sweeter version, toss the warm toasted seeds in a little honey in place of the chili for a contrasting snack.

Storage: Store in an airtight container at room temperature for up to 2 weeks.

Reheating: No reheating needed; if seeds soften, refresh briefly in a dry pan over medium heat for 1-2 minutes.

Nutrition: Per serving (approx., 30 g): 170 kcal, 9 g protein, 4 g carbohydrate, 14 g fat, 2 g fibre, 190 mg sodium.

FAQs:

Q: Can I use raw pumpkin seeds straight from a squash instead of store-bought pepitas?

A: Yes, clean and dry the seeds thoroughly first, removing all pulp, then toast as directed, though they may need a slightly longer toasting time depending on moisture content.

Q: How spicy are these seeds?

A: As written they have a mild, warm heat; increase the chili quantity for a spicier snack or omit it entirely for a plain toasted version.

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