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 absolutely delicious!
The tangy and spicy deliciousness of chili lime seasoning aka Tajin seasoning has a hold over me that I can't describe, so naturally, I just had to put it to use for different recipes.
I tried making some Tajin popcorn and Tajin and Chamoy apples, which turned out to be great healthy snacks, and also make chili lime pepitas and Tajin nuts, which were perfect as a protein rich on the go snack.
And then I thought- why not put those nuts and seeds together and roast them to make a snack mix, and that's exactly what I did.
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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. Another plus is the fact that it is super versatile- you can experiment with different nuts and seeds and try new variations of this recipe too.
And of course, let's not forget that you can batch make it over the weekend and enjoy it throughout the week if you want to.
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 unsalted butter.
- 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
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.
💭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.
How to Store Leftover Tajin Nuts and Seeds
Store your Tajin nuts and seeds in an airtight container at room temperature, in a cool and dark place and they should stay fresh for up to 2 weeks. 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.
Tips & Tricks to Nail the Recipe
- 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.
How to Use Roasted Tajin Nuts
These roasted Tajin seeds and nuts can be a great snack to munch on at any time of the day when you're craving for a little snack. You can also serve them with other snacks like spicy ranch crackers and air fried Tajin chickpeas on a movie night.
If you love munching on nuts and seeds as snacks, you might also want to check out my other recipes including salt and vinegar almonds, masala peanuts and spicy roasted cashews.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this 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.
