This How to Roast Pumpkin Seeds will have you buying a pumpkin just so you can well, roast its seeds. It is easy and you wind up with a delicious nutritious snack. Do not forget to save the pulp for your next pumpkin dish.
¾ cup raw pumpkin seeds
1 Tbs. Olive Oil
½ Tsp. Kosher Salt
¼ Garlic Powder
¼ Tsp. Paprika, optional
1/8 Tsp. Black Pepper
Preheat oven to 350°F (177ºC).
Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.
In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.
Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
Bake until the seeds are toasted and crunchy, about 12 to 15 minutes.
Stir every 5 minutes for even toasting and check for doneness with each stir by tasting a seed for crunchiness.
Transfer the roasted pumpkin seeds to a bowl to cool down.