Roasted Pumpkin Seeds

Ingrédients

• 1 cup raw pumpkin seeds
• 2 teaspoons olive oil
• 1/2 teaspoon coarse kosher salt (or to taste)
• chili powder
• salt and black pepper
• granulated sugar and ground cinnamon
• pumpkin pie spice
• curry powder
• Cajun seasoning

Préparation

1. 1

   --- Clean the pumpkin seeds ---

2. 2

   Remove any large pieces of pumpkin pulp from the seeds. Place the seeds in a large bowl and run cool water over them until the bowl is full of water. Then, use your hands to separate the remaining pumpkin pulp from the seeds.

3. 3

   Let the seeds rest in the bowl for a few minutes. The pulp will sink and the pumpkin seeds will float so that they are easy to separate.

4. 4

   Remove the seeds to a clean, dry kitchen towel (or paper towels) and pat dry. Leave the seeds to air dry for about 1 hour, if time permits.

5. 5

   --- Roast the pumpkin seeds ---

6. 6

   Preheat oven to 350° F. Line a rimmed baking sheet with a piece of parchment paper.

7. 7

   Place the clean, dry pumpkin seeds in a bowl. Drizzle the seeds with olive oil and sprinkle with kosher salt. Stir to evenly coat the seeds with the salt and oil.

8. 8

   Lay the pumpkin seeds out in a single layer on the baking sheet.

9. 9

   Bake pumpkin seeds for 20-28 minutes, stirring them every 5 minutes to help them cook evenly. They are done when they are lightly browned and crunchy.

10. 10

    Optional: Toss the warm seeds with your desired seasonings. (They're also delicious as is, with just the salt as seasoning.)