Add crunch and a light umami flavour to salads and grain bowls with these easy-to-prepare toasted pepitas—also delicious to eat by the handful!
Before we get roasting, let’s clarify what pepitas are.
Pepitas vs. pumpkin seeds: what’s the difference?
The pumpkin seeds you scoop from a pumpkin are typically encased in a white, fibrous hull. Pepitas are the hull-less seeds found in specific pumpkin varieties. They’re naturally green and perfect for snacking or roasting as is. [Although you can roast whole white pumpkin seeds, see this recipe for toasted whole pumpkin seeds.]
Why roast pepitas
Raw pepitas are great on salads; however, roasting them gives a deeper, nuttier and slightly smoky flavour. It is super easy and takes less than 10 minutes.
You can play with seasonings and make them as crunchy as you like. In this recipe, I use tamari (soy sauce or coconut aminos) and a pinch of salt, only, with the pepitas. I have tried them prepared with oil, but the taste and crispiness without oil is more appealing.
You may like to experiment with other flavours. Some I’d recommend are: paprika, curry powder, onion powder, garlic powder, nutritional yeast; or cinnamon and maple syrup for a sweet option.
How to use toasted pepitas
- sprinkle over green leafy salads
- add crunch to grain bowls or soups
- toss over roasted veggies or roast vegetable salads, like roast cauliflower salad
- on smashed avocado toast
- enjoy as a savoury snack
How long can you store toasted pepitas
Pepitas prepared by toasting will store well for 2-3 weeks in an airtight container at room temperature and 2-4 months in the fridge or freezer.
Have you tried roasting pepitas?
Let me know if you try this recipe—I’d love to hear how you sprinkle them.
Tag me on Instagram @tansy_joyfuleating or drop a comment below to share your creations.
Let’s keep making food joyful and full of flavour. If you’d like to try more recipes with pepitas, check out my recipes for seed crackers, Greek yogurt potato salad with pumpkin seeds, Mexican-inspired potato salad or roast beetroot salad.
Toasted Pepitas
Ingredients
- 1 cup raw pepitas (hulled pumpkin seeds)
- 1 teaspoon tamari, soy sauce or coconut aminos
- Pinch of salt
Instructions
- Preheat oven to 180°C (350°F), bake (not fan-forced).
- In a bowl, toss the pepitas with tamari and salt.
- Spread on a lined baking tray in a single layer.
- Roast for 3 minutes. Then, stir and roast for another 2 minutes. They will still have a light green colour, and shouldn’t reach a fully golden colour (this is overdone!). Keep a close eye on them as they can brown and burn quickly.
- Remove tray from oven and let it sit for a few minutes. This is because the heat from the tray will continue to cook the pepitas. You may hear them popping and crackling even when out of the oven. Satisfying!
- Let cool completely before storing.
1 comment
I love having these premade in the fridge, as they add a scrumptious texture to simple salads or topping for soups.