These Chili Maple Pepita Clusters make a great addition to most salads (including this cherry plum tomato salad) and hold up as a satiating standalone snack with the perfect crunch, hint of sweetness from maple, and little kick of heat and salt from chili powder and salt.
I’m not telling you what to do, but you probably want to double the recipe if you suspect that you’ll like them – because they go fast.
Happy Snacking!
Chili Maple Pepita Clusters
- Total Time: 42 minutes
Description
Nourishing snacking at its finest, for my fellow salty/crunchy snack lovers šĀ š these Chili Maple Pepita (pumpkin seed) Clusters are perfect anytime, anywhere.
Ingredients
Units
Scale
- 1 cup raw pumpkin seeds (pepitas)
- 2 tbsp. maple syrup
- 2 tsp. chili powder
- 1 tsp. chia seeds
- 1 tsp. kosher salt
Instructions
- Preheat your oven to 275 F and gather all of your ingredients. Line a large baking sheet with parchment paper.Ā
- In a medium mixing bowl, mix together pepitas, maple syrup, chili powder, chia seeds, and salt until everything is really well combined.Ā
- Spread pepita mixture onto parchment lined baking sheet in a single layer with the pepitas all touching.
- Bake for around 40 minutes until fragrant and toasted. Allow to cool completely, and then use or store however you wish.
Notes
- These are meant to be very flavorful and fully seasoned. If you’re someone who likes your food on the bland side, you may want to tone down some of the ingredients – especially the chili powder and salt.
- The Chia seeds are technically optional, but they add a great punch of nutrition and even more crunch. Choose your own adventure.
- You could technically mix all of the spices and maple syrup together before mixing with the pepitas, but in my experience it doesn’t really matter and just makes another dirty dish (*boo, hiss*).
- These would be a fun Christmas gift if you use a glass jar, pretty ribbon, and thoughtful label.
- Prep Time: 2 minutes
- Cook Time: 40 minutes
Equipment you’ll need to make Chili Maple Pepita Clusters:
- Baking sheet
- Parchment (I like to buy it in sheets like this) or a silicon baking mat
- Mixing bowl
- Spatula
Things to keep in mind:
- Store in an airtight container at room temperature for up to two weeks, then store in the freezer for weeks to months. Use your best judgement.
- It’s going to be difficult to leave these alone to let them cool, but much like homemade granola, letting them cool completely before breaking apart and storing is crucial for the clusters.
- I HIGHLY recommend these on top of this Cherry Plum and Heirloom Tomato Summer Salad if you’re in the micro-season of late summer or early fall.
Read the Comments +