Ingredients:

  • 2 cups raw pumpkin seeds, cleaned and thoroughly dried
  • 1 tbsp olive oil
  • 1/2 tsp fine sea salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cumin

Instructions:

  1. Rinse raw seeds in a fine-mesh strainer to remove pumpkin pulp. Spread seeds across a clean kitchen towel or paper towels and pat firmly until completely dry.
  2. Place the dried seeds in a large mixing bowl, drizzle with olive oil, and toss until every seed is evenly coated.
  3. Sprinkle the sea salt, smoked paprika, garlic powder, cayenne, and cumin over the oiled seeds. Toss until the seeds are evenly coated in the spice blend.
  4. Preheat oven to 300°F (150°C). Spread seeds in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, stirring once halfway through, until they smell nutty and look toasted.