Ingredients
Method
- Place the oven racks in the middle to upper third of the oven and preheat to 375 degrees F.
- Lightly spray two baking sheets with cooking spray or line with silicone baking mats.
- Remove the seeds from the inside of the pumpkin using a spoon or a scoop. Using your hands, separate the seeds from the stringy pulp the best you can and place them into a small bowl.
- Wash the pumpkin seeds, removing as much of the pulp as possible. Drain in a colander so that most of the water drains off. They do not need to be completely dry.
- Divide the seeds between the two prepared baking sheets and spread into an even layer.
- In a small bowl, combine the seasoning salt, paprika, garlic powder and pepper and stir well then sprinkle the seasoning mix evenly over all of the seeds.
- Place the baking sheets into the oven and bake for 20 minutes.
- Stir the seeds and rotate the trays. Bake for an additional 10 minutes until the seeds are golden and crispy.
- Remove the trays from the oven oven and allow to cool on the baking sheets. Place the roasted pumpkin seeds into a bowl with a lid or store in a zip top bag. Enjoy!
Nutrition
Notes
At the 30 minute mark, cool a few seeds and taste to check for desired. crispiness. You can cook the seeds longer if you prefer them crispier.