You’re New Favorite Salty Snack and Topping

These crunchy, nutty, smoky, spicy, salty seeds are delicious eaten on their own or sprinkled on top of just about anything.

I love the combination of smoked paprika and turmeric, but you could easily switch it up and use cumin + coriander or cumin + turmeric or garlic powder + lots of pepper. Take it any direction you want to! The result will be a salty, crunchy, flavorful, nutty snack or topping that will add that crunch to your often sad, soggy, mushy leftovers.

My favorite ways to eat Smoky Turmeric Pepitas:

  1. On their own as a snack, super addicting!
  2. On top of rice bowls
  3. Sprinkled on top of dips like hummus or guacamole
  4. Sprinkled on top of half of an avocado that’s also drizzled with olive oil + balsamic — a delicious snack!
  5. Used to garnish stews or thick soups like a thick creamy lentil soup or dal, my Greek Lemon Chicken Soup or Spiced Lentils and Rice.
Servings 1 cup
Cook Time 12 minutes


  • 1 cup pumpkin seeds (pepitas)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • tsp cayenne pepper, optional
  • ½ tsp fine salt


  • Preheat the oven to 350F. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the olive oil, spices and salt. Stir in the pumpkin seeds to coat. Transfer to the baking sheet, making sure to scrape out all of the spiced oil clinging to the bowl.
  • Bake for 10-12 minutes, or until the seeds are very lightly browned and starting to smell nutty and fragrant. Allow to cool completely, then store in an airtight container for up to 1 month.

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