Go Back
+ servings
Roasted pepitas in chicken fat, chili and cinnamon in a cast iron pan with a wooden spoon.
Print Pin
5 from 1 vote

Crunchy Roasted Pepitas with Chicken Fat, Cinnamon and Chili

They're crunchy. They're salty. These roasted pepitas are cooked in chicken fat, chili and cinnamon for a healthy and addictively tasty snack. Dairy-free, gluten-free and keto.
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 4 people
Calories 216kcal
Cost 3€/ 4



  • 125 g pepitas
  • 18 g chicken fat (about 1 tbsp)
  • ¼ tsp ground cinnamon
  • tsp ground cayenne
  • ¼-⅓ tsp salt (season to your liking)


  • Set oven to 375°F/190°C.
  • Heat the chicken fat in a cast iron pan over medium heat until melted.
  • Add the pepitas, spices and salt. Stir with a spoon and mix well.
    Toasting the pepitas in a cast iron pan.
  • Place the pan in the oven for 5 minutes.
    Then stir the seeds with the spoon and put them back in the oven for another 5 minutes or until the outsides are medium brown and crispy.
    Remove from pan and let cool on a plate.
    The finished roasted pepitas in a wooden bowl.


Let the pepitas cool completely before storing a sealed container at room temperature. 


Calories: 216kcal | Carbohydrates: 3g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 148mg | Potassium: 255mg | Fiber: 2g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 3mg
Liked this recipe?Follow @Bdeglazed!