Smoked Paprika & Sriracha Pumpkin Seeds {toasted w/ coconut oil}

by Chrissy

Smoked Paprika Sriracha Pumpkin Seeds_LYK4

I’m about to head out on a much needed vacation with no agenda besides rainforest adventures, surfing, monkey-ing around (literally, I plan on sneaking a pet monkey back to San Diego), beach-bumming and relaxing. I couldn’t be more excited!!

Soon, I’ll be reunited with my amazing little sister, Sarah, who has been studying abroad there since August. Plus, my main man is coming along for all the fun…and the surf, mainly the surf, if we were being honest.

Smoked Paprika Sriracha Pumpkin Seeds_LYK6

With 10 solid hours of Red eye travels just up ahead, some in-flight snacks are imperative. Those baby baggies of pretzels and peanuts don’t do the trick, and you can’t force me to purchase an over-priced nas-tay airline meal. No way, no how.

Smoked Paprika Sriracha Pumpkin Seeds_LYK5

Also, I want to be sure healthy snacking is an option, before I get down with the Costa Rican cuisine. Apparently, they like to fry stuff…yippee!!

Smoked Paprika Sriracha Pumpkin Seeds_LYK1

I’m not worried about it since Lauren and I have been hitting Barre class like bosses. All that tucking, pulsing, and flaring since before Lauren’s wedding has earned me a nice 11–day Barre vacay.

Smoked Paprika Sriracha Pumpkin Seeds_LYK2

Pumpkins seeds are the perfect little snack to nibble on. They are even better when:

1) they are homemade.

2) they are covered in smoked paprika and Sriracha.

3) they might soon contain an illegal ingredient: rumor has it Sriracha might be kicked off the grocery store shelf and into the black market, so you better stock up and make these, stat.

Smoked Paprika Sriracha Pumpkin Seeds_LYK3


Smoked Paprika & Sriracha Pumpkin Seeds {toasted w/ coconut oil}

Print Recipe!

Makes about 1 cup


Pumpkin seeds, harvested from one 4 lb sugar pumpkin (about 1 cup)

1 Tbsp virgin coconut oil

½ tsp smoked paprika

½ tsp sea salt, or more to taste

1 tsp Sriracha, or more to taste

¼ tsp ground coriander



Mix all ingredients together on a foil lined baking sheet, and coat well. Spread out in one layer on baking sheet.

Bake at 325 for 25-30 minutes, tossing once or twice. Let cool completely before packing in an airtight container. They store very well in a sealed mason jar.


From the Little Yellow Kitchen,


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One Comment to “Smoked Paprika & Sriracha Pumpkin Seeds {toasted w/ coconut oil}”

  1. These are the tastiest pumpkin seeds I’ve ever seen! Love it :)