Roasted Pumpkin Seeds – Two Ways

Rinse the pumpkin seeds well. Spread out on paper towels and allow to completely dry. I left mine to dry for two days, but only because I didn’t have time to get to them. I’m sure they would be plenty dry if you just left them overnight.

For Sweet & Spicy Pumpkin Seeds:

1/2 of your seeds

about 1/2 Tablespoon of olive oil

a generous amount of cayenne pepper

a generous amount of  chili powder

a generous amount of chipotle chili powder

a generous amount of ground sea salt

about 1 1/2 Tablespoons of sugar

When I say generous amount, what I mean is, add as much as you think you might like and then multiply it by two. It sounds like a lot, but it’s not. Toss all of the ingredients together with a wooden spoon until they are completely combined and all of the seeds are coated. Spread the seeds out on the parchment lined baking sheet and roast for about 25 minutes or until the seeds are lightly browned and crisp, tossing a couple of times in between with a spatula.

For Garlic & Sea Salt Roasted Pumpkin Seeds:

1/2 of your seeds

about 1/2 Tablespoon of olive oil

about 1 heaping teaspoon of minced garlic, preferably the kind in the jar

a generous amount of ground sea salt

Again, when I say generous amount, what I mean is, add as much as you think you might like and then multiply it by two. It sounds like a lot, but it’s not. Toss all of the ingredients together with a wooden spoon until they are completely combined and all of the seeds are coated. Spread the seeds out on the parchment lined baking sheet and roast for about 25 minutes or until the seeds are lightly browned and crisp, tossing a couple of times in between with a spatula.