Roasted Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut Recipe

Sweet, sour, salty, and spicy: these Thai-style roasted pumpkin seeds hit every snack-worthy flavor.

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 October 17, 2019
Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut

Finely chop the tender bottom section of two stalks of lemongrass along with 2 Thai chilies. Stir this together with a tablespoon of honey, a tablespoon of fish sauce, and a teaspoon of lime juice along with a half teaspoon of grated lime zest and a minced garlic clove. Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe. As soon as the seeds come out of the oven, toss them with the lemongrass mixture in a large bowl. Return to the baking sheet and bake for an additional five minutes before allowing to cool.

Toss the cooled seeds with toasted flaked coconut and finely minced cilantro.

. Photograph: Vicky Wasik

Why It Works

  • Drying the seeds before roasting ensures they can be evenly coated in oil, 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 riff on classic roasted pumpkin seeds embraces Thai flavors like lemongrass, fish sauce, chili, and lime. We finish them off with a scattering of nutty toasted coconut and bright, grassy cilantro.

Recipe Details

Roasted Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut Recipe

Active 10 mins
Total 90 mins
Makes 2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 2 cups pumpkin seeds
  • 2 tablespoons (30ml) vegetable, canola, or olive oil
  • Kosher salt and freshly ground black pepper
  • 2 stalks lemongrass
  • 2 Thai chilies, finely chopped
  • 1 tablespoon (15ml) honey
  • 1 tablespoon (15ml) fish sauce
  • 1 teaspoon freshly squeezed lime juice from 1 lime
  • 1/2 teaspoon grated lime zest
  • 1 clove garlic, minced
  • Toasted flaked coconut, for garnish
  • Finely minced cilantro, 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 (90°C) oven, stirring occasionally, or use a hair dryer.

  2. Adjust oven rack to center position and preheat oven to 325°F (160°C). In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.

  3. Meanwhile, finely chop the tender bottom sections of the lemongrass stalks. In the same large bowl used for tossing the seeds, combine chopped lemongrass with Thai chilies, honey, fish sauce, lime juice, lime zest, and minced garlic.

  4. When pumpkin seeds are finished, remove from the oven and toss immediately with lemongrass mixture. Return seeds baking sheet and bake for an additional five minutes. Allow to cool, toss with flaked coconut and cilantro to taste, and serve.

Special equipment

Rimmed baking sheet

Make-Ahead and Storage

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

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