Roasted Pumpkin Seeds With Chorizo and Smoked Paprika Recipe

These smoky roasted pumpkin seeds are extra hearty thanks to a dose of crisp chorizo.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated April 02, 2025
Closeup of roasted Pumpkin Seeds With Chorizo and Smoked Paprika

Serious Eats / Vicky Wasik

Why It Works

  • Drying the seeds before roasting ensures they can be evenly coated in rendered fat, for a perfectly toasted texture.
  • Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.

This Spanish take on roasted pumpkin seeds features smoked paprika and chorizo. We cook the thinly sliced chorizo until crisp and then use the fat in place of oil to toast the seeds until they're burnished and crunchy. A garnish of chopped parsley balances out the smokiness of the sausage and spices.

Recipe Details

Roasted Pumpkin Seeds With Chorizo and Smoked Paprika Recipe

Prep 5 mins
Cook 30 mins
Active 10 mins
Drying Time 60 mins
Total 95 mins
Makes 2 cups
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Ingredients

  • 2 cups pumpkin seeds

  • 4 ounces (28 g) Spanish-style chorizo, thinly sliced

  • Kosher salt and freshly ground black pepper

  • 1/2 teaspoon Spanish paprika

  • Fresh parsley, chopped, for garnish

Directions

  1. Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200°F (95°C) oven, stirring occasionally, or use a hair dryer.

  2. Meanwhile, in a medium skillet, cook chorizo over medium-low heat, tossing frequently, until the meat has rendered its fat and is crisp, about 5 minutes. Transfer chorizo to a plate with a slotted spatula and reserve rendered fat.

  3. Adjust oven rack to center position and preheat oven to 325°F (165°C). In a large bowl, toss dried pumpkin seeds with rendered chorizo fat and season with salt, pepper, and paprika. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.

  4. When pumpkin seeds have cooled, toss with crisped chorizo and fresh parsley.

Special Equipment

Rimmed baking sheet

Make-Ahead and Storage

Roasted pumpkin seeds do not require refrigeration. Store in an airtight container at room temperature.

Nutrition Facts (per serving)
704Calories
36gFat
70gCarbs
31gProtein
×
Nutrition Facts
Amount per serving
Calories704
% Daily Value*
Total Fat 36g46%
Saturated Fat 9g44%
Cholesterol 25mg8%
Sodium 667mg29%
Total Carbohydrate 70g26%
Dietary Fiber 24g86%
Total Sugars 0g
Protein 31g
Vitamin C 5mg27%
Calcium 82mg6%
Iron 5mg29%
Potassium 1339mg28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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