How to Make Smoky-Roasted Pumpkin Seeds with Chorizo and Paprika
Rendered sausage fat and smoked spice transform each bite into a crunchy, savory delight.
Smoky-Roasted Pumpkin Seeds with Chorizo and Paprika
If you’re searching for a snack that perfectly blends smoky, savory, and crunchy, look no further than these roasted pumpkin seeds tossed in chorizo fat and dusted with Spanish paprika. Inspired by Spanish flavors, this snack elevates the humble pumpkin seed, making it irresistible for gatherings, appetizers, or snacking straight from the pan. Read on to discover the best way to transform fresh pumpkin seeds into a flavor-packed treat.
Why Roast Pumpkin Seeds with Chorizo and Paprika?
Pumpkin seeds—also known as pepitas—are a fall favorite for their earthy flavor and satisfying crunch. On their own, they make a great snack, but roasting them with rendered chorizo and Spanish paprika adds depth, smokiness, and richness. The chorizo not only imparts its distinctive meaty essence, but its rendered fat acts as a powerful flavor vehicle for the spices.
- Chorizo fat is intensely savory, adding complexity to each bite.
- Paprika—especially the smoked variety—contributes vibrant color and a gentle, smoky heat.
- Freshly roasted pumpkin seeds remain crisp and nutty, serving as the perfect foundation for bold flavors.
- An ideal snack for game nights, holiday parties, or as a crunchy topping for soups and salads.
Ingredients and Flavor Notes
| Ingredient | Notes |
|---|---|
| Pumpkin Seeds | Best from a fresh pumpkin, thoroughly cleaned and dried |
| Chorizo | Spanish-style, cured chorizo for robust, smoky flavor |
| Paprika | Spanish smoked (pimentón), sweet or hot depending on spice preference |
| Salt & Black Pepper | To season and heighten all flavors |
- Tip: Spanish chorizo is very different from Mexican chorizo. The former is dry-cured and easy to slice thin; Mexican chorizo is raw and loose, more like seasoned sausage. For this recipe, use the cured, sliceable Spanish kind.
Step-by-Step Guide: From Pumpkin to Snack Bowl
1. Prepping the Pumpkin Seeds
Whether you’re carving a pumpkin for Halloween or simply preparing winter squash, set aside the seeds. The right preparation ensures crisp texture and full flavor absorption:
- Scoop: Remove seeds from pumpkin and separate from stringy pulp.
- Soak: Place seeds in a bowl of water, agitating with your hands to release clinging flesh. Discard the pulp.
- Rinse: Thoroughly rinse under running water using a colander.
- Dry: Pat dry with towels; excessive moisture will steam the seeds and impede crispiness.
- Optional: For extra crunch, let them air-dry for an hour or overnight.
2. Slicing and Cooking the Chorizo
Chorizo is not just an ingredient but a technique star. By slicing it thin and rendering it gently, you create both crispy chorizo chips and a deep orange, spice-laden oil for roasting.
- Slice the chorizo: Use cured Spanish chorizo and cut into thin rounds or half-moons for maximum surface area.
- Render gently: Place slices in a skillet over medium-low heat, allowing fat to slowly melt out while slices crisp.
- Reserve both: Transfer crisped chorizo to a plate; save all rendered fat for roasting the seeds.
3. Coating the Pumpkin Seeds
Once your seeds are dry and the chorizo is rendered, it’s time to combine the flavors:
- Toss: In a mixing bowl, combine pumpkin seeds with the warm chorizo oil, making sure all seeds are coated.
- Season: Add salt and a generous amount of smoked paprika. Toss again to distribute evenly.
- Spice it up: For extra heat, opt for spicy smoked paprika or sprinkle a pinch of cayenne.
4. Roasting for Perfect Crunch
The final step determines the snack’s crunchiness and flavor punch:
- Preheat oven: 350°F (175°C) is optimal.
- Spread: Arrange the seeds in a single, even layer on a baking sheet lined with parchment paper for easy cleanup.
- Roast: Bake, stirring occasionally, for 20–25 minutes or until seeds are golden, puffed, and audibly crisp to the bite.
- Final touch: Immediately sprinkle with extra smoked paprika and salt while hot from the oven.
- Cool: Let the seeds cool for maximum crispness. Store leftovers in an airtight container.
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Serving Suggestions & Variations
The combination of pumpkin seeds with chorizo and smoked paprika is irresistible on its own. However, consider these serving options and creative variations:
- Appetizer board: Add seeds to a platter with olives, manchego cheese, and charcuterie.
- Soup topper: Sprinkle over creamy pumpkin soup or gazpacho for crunch and smoky notes.
- Salads: Substitute for croutons in leafy or grain salads.
- Vegan version: Swap chorizo for smoked olive oil and add roasted garlic for savory depth.
- Other seeds: Sunflower or squash seeds work well with this same method.
- Spice blends: Try different spice mixes like chili powder, cumin, or Herbes de Provence for variety.
Expert Tips for the Best Roasted Pumpkin Seeds
- Drying is key: Do not skip the seed-drying step. Less water means more crunch.
- High-quality paprika: Spanish pimentón is the traditional choice. Sweet (dulce) brings smokiness with mild heat, while hot (picante) adds a spicy kick.
- Don’t crowd the pan: A single layer ensures even roasting and prevents steaming.
- Stir occasionally: Even roasting prevents burning on one side and ensures a uniform golden color.
- Flavor after roasting: Toss seeds with extra spices or chorizo chips right after baking when hot, so they adhere better.
Nutrition and Health
Pumpkin seeds are an excellent source of plant-based protein, fiber, and essential minerals like magnesium, zinc, and iron. While chorizo adds savory flavor, it is high in fat and salt. Moderation is key, making this snack a more occasional treat—but one that’s packed with both flavor and nutrients.
- Plant protein: Pepitas feature about 7g protein per ounce.
- Minerals: Rich in magnesium, manganese, and zinc.
- Chorizo: Adds protein but also saturated fat and sodium.
- Fiber: Intact seed coatings offer digestive benefits.
Storage and Shelf Life
For the best texture and flavor:
- Cool completely before storing to prevent trapped moisture.
- Airtight container is essential; seeds will keep for up to 1 week at room temperature, or up to 3 weeks refrigerated.
- Re-crisp: If seeds soften, refresh them in a 300°F oven for 5 minutes.
Frequently Asked Questions (FAQs)
Q: Can I use pre-shelled, store-bought pumpkin seeds?
A: Yes, hulled seeds (pepitas) work well and reduce prep time. Be sure to buy raw, unsalted pepitas for best results.
Q: What if I only have Mexican chorizo?
A: Spanish chorizo is best for this recipe. Mexican chorizo can work, but it must be cooked thoroughly and crumbled, altering the snack’s texture and fat content.
Q: Is this recipe gluten-free?
A: Yes—so long as your chorizo and paprika are both certified gluten-free, the recipe is naturally gluten-free.
Q: Can I make this recipe vegan?
A: Yes! Omit the chorizo and use smoked olive oil or smoked salt to capture the same flavor profile.
Q: Why are my pumpkin seeds chewy?
A: Insufficient drying or under-roasting are common culprits. Ensure seeds are dry before seasoning and roast until deeply golden and crisp.
Final Thoughts
This smoky-roasted pumpkin seed recipe turns fall’s most overlooked byproduct into a party-worthy snack. Whether you serve them with cocktails, as a soup garnish, or simply savor them by the handful, these roasted seeds with chorizo and paprika will become a new tradition in your autumn kitchen.
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