Snack

Cayenne and Paprika Pumpkin Seeds

Name: Cayenne and Paprika Pumpkin Seeds
Prep time: 4 min
Total time: 4 min
Yield: 1 serving
Ingredients: 25 g Pumpkin seeds; Half a tsp (2 g) Olive oil; A small pinch Cayenne pepper; A pinch Smoked paprika; A pinch Salt

Pumpkin seeds roasted with cayenne, smoked paprika and salt until they puff. No nuts, no sesame, 158 kcal.

Calories: 158kcal
Protein: 8g
Fat: 14g
Carbs: 3g

Per serving, makes 1. 4 minutes of work, then ten minutes in the oven. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Cayenne and Paprika Pumpkin Seeds, plated and ready to serve. — The finished recipe. Cayenne and Paprika Pumpkin Seeds

Ingredients 1 to 5 for cayenne and paprika pumpkin seeds arranged separately on a dark worktop. — Ingredients 1 to 5. 25 g Pumpkin seeds. Half a tsp (2 g) Olive oil. A small pinch Cayenne pepper. A pinch Smoked paprika. A pinch Salt

Cayenne and Paprika Pumpkin Seeds, preparation step 1: Heat the oven to 180°C. Toss the seeds with the oil, cayenne, paprika and salt. — Step 1. Heat the oven to 180°C. Toss the seeds with the oil, cayenne, paprika and salt.

Cayenne and Paprika Pumpkin Seeds, preparation step 2: Spread them in a single layer on a small tray and roast for eight to ten minutes, until they puff up and a few start to pop. — Step 2. Spread them in a single layer on a small tray and roast for eight to ten minutes, until they puff up and a few start to pop.

The finished cayenne and paprika pumpkin seeds. — Step 3. Leave to cool completely on the tray. They are soft when hot and crisp when cold.

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Ingredients

Pumpkin seeds25 g
Olive oilHalf a tsp (2 g)
Cayenne pepperA small pinch
Smoked paprikaA pinch
SaltA pinch

Method

Heat the oven to 180°C. Toss the seeds with the oil, cayenne, paprika and salt.
Spread them in a single layer on a small tray and roast for eight to ten minutes, until they puff up and a few start to pop.
Leave to cool completely on the tray. They are soft when hot and crisp when cold.

Worth knowing

Pumpkin seeds carry 30 g of protein per 100 g, more than most nuts, so this 25 g portion has 8 g without any dairy or meat.
Ten minutes is the limit. They go from toasted to bitter in the two minutes after.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.