Roasted Pumpkin Seeds

Remove the seeds from the pumpkin and separate them from the stringy pulp and rinse the seeds in a colander under cold water. Try to remove any remaining pumpkin residue.

Spread the seeds out on a towel and pat dry. Allow them to air-dry for a few hours or overnight. This will help in achieving a crispy result.

Preheat the oven to 325F.

Spread the seeds out evenly on a sheet pan and spritz all over with olive oil, season with salt, to taste.

Roast the seeds in the preheated oven for 25 to 35 minutes, or until golden brown. Make sure to stir or shake the tray every 5 minutes to ensure even roasting and to prevent burning. For crispier seeds, leave them more time.

Once done, remove from the oven and let them cool on the baking sheet. The seeds will become crunchier as they cool.