Ingredients:

  • 2 cups (150g) raw pumpkin seeds
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp black pepper

Instructions:

  1. Place the seeds in a colander and scrub them under cold running water, rubbing them against each other to remove all stringy pumpkin guts.
  2. Spread the seeds across a clean kitchen towel and pat them firmly until they are bone-dry to the touch.
  3. In a large mixing bowl, toss the dry seeds with the olive oil.
  4. Sprinkle the sea salt, garlic powder, smoked paprika, and black pepper over the seeds.
  5. Toss vigorously until every seed is evenly coated in a thin layer of oil and spice.
  6. Preheat your oven to 300°F (150°C) and spread the seeds in a single layer on a baking sheet.
  7. Roast for 15–20 minutes to gently remove internal moisture.
  8. Increase the oven temperature to 350°F (177°C) and roast for another 10–15 minutes, rotating the pan halfway through, until the seeds are mahogany-colored and smell nutty.