These pumpkin seeds are not for children. No, there’s no alcohol involved but these Jalapeño Paleo Pumpkin Seeds just might make your little one never eat seeds again…unless they can take the heat. :)
Typically I don’t post recipes the day I make them. Not because I don’t want to, just because there’s typically not enough time in the day to get everything prepared and launched.
But for these, I made an exception. :)
It’s that time of year when all the pumpkin recipes start making an appearance everywhere you look.
I have to say, I’m not a huuuuuge fan of pumpkin but I do enjoy playing around in the kitchen.
Last year was the first time I made my own pumpkin puree, and once you do, there’s no looking back.
If you’re a fan of that kick a jalapeño pepper can give, then I guarantee you’re going to enjoy the sneaky kick in the pants these pumpkin seeds provide.
It’s not immediately apparent that they’ve got some heat to them. And actually, if you give them a try right out of the oven you won’t be able to taste the jalapeño-ness at all.
Let the seeds and sliced pepper sit on the baking tray for a little bit after you remove them from the oven and then give them a taste. You’ll notice that maybe at first you don’t feel anything different but once you’re about to swallow…KABLAMMY! :)
Jalapeño Paleo Pumpkin Seeds
- 1 1/2 cups pumpkin seeds, cleaned & dried
- 3 jalapeño peppers, sliced
- 3 tablespoons olive oil
- sea salt and paprika, to taste
Directions Makes 1 1/2 cups of seeds
- Prep Work: Once you’ve removed the seeds from the pumpkin, sorted pumpkin guts from pumpkin seeds, rinsed the seeds under cold running water, patted dry the seeds with a paper towel and transfered to a rimmed baking sheet to dry overnight or 24 hours – you should have dry-ish seeds, and you’re ready to begin.
- Preheat the oven to 350°F
- If you haven’t already, spread pumpkin seeds out on a rimmed baking sheet.
- Add olive oil and sea salt and stir pumpkin seeds with your hands to combine.
- Lay slices of jalapeño peppers on top of seeds.
- Sprinkle paprika over the top of everything, generously.
- Bake for 10 minutes.
- Use a spatula to move the seeds and peppers around. Bake for another 5 minutes.
- Move mixture around some more and bake for a final 5 minutes.
- Remove tray from oven and let everything rest for 15-30 minutes to let the jalapeño-ness soak into the seeds.
- Store in an airtight container…if you don’t finish them all in one sitting.
- Enjoy! :)