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

Updated March 24, 2025

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.

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

Prep 10 mins

Cook 30 mins

Active 10 mins

Drying and Cooling Time 75 mins

Total 115 mins

Makes 2 cups

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2 cups pumpkin seeds
2 tablespoons (30 ml) vegetable, canola, or olive oil
1/4 tsp salt and freshly ground black pepper
2 stalks lemongrass
2 Thai chilies, finely chopped
1 tablespoon (15 ml) honey
15 ml fish sauce
1 teaspoon freshly squeezed lime juice from 1 lime
1/2 teaspoon lime zest
1 clove garlic, minced
Toasted flaked coconut, for garnish
Finely minced cilantro, for garnish

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.
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.
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.
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.

Nutrition Facts (per serving)
1443	Calories
77g	Fat
175g	Carbs
31g	Protein

Nutrition Facts
Amount per serving
Calories	1443
% Daily Value*
Total Fat 77g	99%
Saturated Fat 31g	156%
Cholesterol 0mg	0%
Sodium 2008mg	87%
Total Carbohydrate 175g	64%
Dietary Fiber 34g	120%
Total Sugars 50g
Protein 31g
Vitamin C 14mg	68%
Calcium 220mg	17%
Iron 19mg	105%
Potassium 2761mg	59%
*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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