Roasted Pumpkin Seeds

Ingredients

• raw pumpkin seeds (pepitas) 28 grams
• olive oil 1 teaspoon
• salt 1/4 teaspoon

Method

1. Preheat the oven. Set your oven to 325°F (165°C) to preheat while you prepare the seeds. This temperature ensures even roasting without burning.
   Tip: Use an oven thermometer if available to ensure accurate temperature.
2. Clean the pumpkin seeds. If you have raw pumpkin seeds from a fresh pumpkin, rinse them under cold water to remove any pumpkin pulp. Pat them dry thoroughly with a clean towel or paper towels to avoid steaming during roasting.
   Tip: Dry seeds roast more evenly and become crispier.
3. Season the seeds. Place the dry pumpkin seeds in a small bowl. Drizzle with 1 teaspoon of olive oil and sprinkle 1/4 teaspoon of salt. Toss well to coat all seeds evenly. You can add other seasonings here if desired.
   Tip: Use a spoon or your hands to mix so all seeds get a light coating.
4. Arrange seeds on baking sheet. Spread the seasoned pumpkin seeds in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Avoid overcrowding to ensure even roasting.
   Tip: Using parchment paper makes cleanup easier.
5. Roast the seeds. Place the baking sheet in the preheated oven. Roast for about 15 minutes, stirring or shaking the pan every 5 minutes to promote even browning. Watch closely towards the end to prevent burning.
   Tip: Seeds are done when they are golden brown and smell nutty.
6. Cool and store. Remove the baking sheet from the oven and let the pumpkin seeds cool completely on the sheet. Once cooled, enjoy immediately or store in an airtight container.
   Tip: Cool seeds fully to maintain crispness.

Pro tips

• For extra flavor, try adding spices like smoked paprika, garlic powder, or cinnamon before roasting.
• If you want a lower fat version, you can roast seeds without oil but they may be less crispy.