Smoky Chili Roasted Pumpkin Seeds

I could nibble on roasted pumpkin seeds all year long, but somehow they seem to taste better in the fall. Probably because they're hot and fresh from my oven. And, in this version, the nutty, toasted seeds are dusted with the most amazing smoky chili seasoning. Toasty, smoky and pretty darn easy too.

These roasted seeds are from the mini pumpkins in my Chicken and Orzo Stew in Roasted Pumpkin Bowls. I was pleasantly surprised to find a gazillion seeds in those little gourds - almost as many as you would find a large pumpkin (and much easier to gather)!

About the smoky chile rub: I promise I'm not sponsored, but I love the Smoky Chile Global Fusion Rub from The Spice Hunter. The warm and flavorful rub is a blend of cocoa powder, ancho chile, sea salt, molasses, smoked paprika, sesame seeds, chipotle chile, roasted garlic, cumin, black pepper, oregano, and allspice. Just imagine all those flavors in one little bottle. That said, if you don't have the rub (or don't feel like running out for it), you can substitute a combination of pantry staples: combine 1/2 teaspoon each chili powder (preferably ancho, chipotle or half and half), ground cumin, smoked paprika, and oregano. No need to add salt because the seeds are sprinkled with salt before baking anyway.

Smoky Chili Roasted Pumpkin Seeds

Fresh pumpkin seeds from 1 regular-size pumpkin or 1-2 mini pumpkins, rinsed and patted dry (about 1 1/2 cups)
1 tablespoon olive oil
1 tablespoon smoky chile rub (see note above)
Sea salt or kosher salt

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or foil.
Place the pumpkin seeds in a large bowl, add the olive oil and smoky chile rub and toss to coat. Transfer the seeds to the prepared pan and spread out in a single layer. Season with salt.
Roast for 25 to 35 minutes, shaking the pan every 7 to 10 minutes, until the seeds are golden brown and crispy.
Store leftovers in an airtight container at room temperature.

Makes 1 1/2-2 cups