Roasted Tajin Nuts and Seeds
Crunchy, salty, spicy and addictive, these roasted Tajin nuts and seeds are the perfect healthy snack to batch make this weekend! With just a few simple ingredients and minutes of kitchen time, you'll be able to make these, and enjoy them for weeks!
They're vegan, gluten-free and perfect as an on-the-go snack, just like my rosemary roasted cashews.
I've been experimenting with a lot of recipes using Tajin seasoning. My Tajin popcorn and Tajin nuts were both huge hits, but this time, I wanted to try a slightly different mix- one that I could use as a simple salad topper too.
And a mix of nuts and seeds sounded like the perfect idea.
Quick Look: Roasted Tajin Nuts and Seeds
- 🔪 Prep time: 5 minutes.
- 🍳 Cook time: 20 minutes.
- 🥜 Servings: 6.
- 🌶️ Main ingredients: Almonds, sunflower seeds, pumpkin seeds, Tajín, garlic powder, black pepper, salt, and oil.
- ➡️ Method: Slice almonds → combine nuts and seeds → add seasonings and oil → toss to coat → roast until crunchy → cool and store.
- ⭐ Difficulty: Easy.
- 🥣 Best served as: A snack, party appetizer, movie-night snack, road-trip treat, or crunchy topping over lemon Parmesan lettuce salad.
Jump to:
What's So Great About the Recipe?
- The simplicity of this recipe is a big win for me! I love how it takes just a few minutes of prep time to get it ready.
- It is incredibly versatile- you can experiment with different nuts and seeds and try new variations of this recipe too.
- You can batch make it over the weekend and enjoy it throughout the week if you want to. I always do this with a batch of chili lime pepitas.
Recipe Ingredients
Almonds: Use good quality raw, unsalted almonds.
Seeds: I used a mix of sunflower seeds and pumpkin seeds.
Seasonings: To season, I used some garlic powder, my homemade Tajin seasoning mix, black pepper and salt.
Oil: Any cooking oil should work fine. You'll need just a little bit, to help the spices cling to the surface of the nuts and seeds and to help them get nice and crunchy when they're roasted.
See recipe card for quantities.
Substitutions & Variations
- Try using other nuts like walnuts, pistachios, peanuts or even cashews to create a nice healthy mixed nuts and seeds snack.
- To add more flavor to the nuts and seeds, you can swap the oil in the recipe for butter. I like using hot honey butter for this one.
- To lend them a bit of smoky flavor and deliciousness, add a pinch of smoked paprika too!
How to Make Roasted Tajin Nuts and Seeds
Step 1: Use a sharp knife to slice the almonds into thin slivers.
Step 2: Add them to a bowl along with the seeds.
Step 3: Add in the seasonings and oil and mix well to ensure all the seeds and almonds are coated.
Step 4: Arrange them on the prepared baking sheet and bake for 15-20 minutes or until they have turned crunchy.
💭Top Tip
Remember to preheat the oven at 350 degrees before you pop the baking sheet in. This will help the nuts and seeds crisp up nicely.
Tips & Tricks to Nail the Recipe
- Slice the almonds into thin slivers if you want them to roast at roughly the same rate as the seeds. I do this when I make my crunchy salad topper as well.
- Don't overcrowd the baking sheet. Spread the mixture out into an even layer so everything can roast and crisp properly.
- Toss the nuts and seeds thoroughly with the oil and seasonings so you don't end up with bland pieces.
- Keep an eye on them toward the end of the cooking time since nuts can quickly go from toasted to over-browned.
- Let the mixture cool completely before storing. The nuts and seeds will become crunchier as they cool. I realized this when I made Air Fryer Tajin chickpeas.
- If the nuts lose some of their crunch during storage, microwave them for about 20 seconds and let them cool before serving.
How to Use Roasted Tajin Nuts
These roasted
Troubleshooting & FAQs
Store your
If they seem to have lost their crunchiness, just pop them in the microwave for about 20 seconds and let them cool, and they'll be crunchy again.
Yes. Replace the oil with aquafaba if you'd like to make an oil-free version. It will also help the seasonings stick to the nuts and seeds.
More Easy Snack Recipes
Looking for other recipes like this? Try these:
If you tried making these tajin nuts and seeds or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Roasted Tajin Nuts and Seeds
Ingredients
- ½ cup almonds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1 tablespoon Tajin
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon oil
Instructions
- Use a sharp knife to slice the almonds into thin slivers.
- Add them to a bowl along with the seeds.
- Add in the seasonings and oil and mix well to ensure all the seeds and almonds are coated.
- Arrange them on the prepared baking sheet and bake for 15-20 minutes or until they have turned crunchy.
Notes
- I chose to slice the almonds into thin slivers here, because I love how the texture turns out. You can also keep them whole if you want to, but remember that they will need slightly longer to roast than the seeds, since they're bigger.
- If you're using whole almonds, you'll need to let them roast for about 15-20 minutes first, and then add in the seeds and continue roasting for them to all be evenly cooked and have that bit of crunch.
- You can also swap the oil in the recipe for some aquafaba instead to keep it oil-free.
- Remember to preheat the oven at 350 degrees before you pop the baking sheet in. This will help the nuts and seeds crisp up nicely.
