Ingredients:

  • 2 cups raw pumpkin seeds
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder

Instructions:

  1. Rinse the raw seeds in a colander under cold running water, rubbing them gently to remove any clinging pumpkin flesh.
  2. Spread the seeds across several layers of paper towels and pat them firmly until no visible moisture remains.
  3. Preheat your oven to 325°F (160°C).
  4. In a large mixing bowl, combine the dried seeds with the oil, tossing until every seed is coated.
  5. Sprinkle the salt, smoked paprika, cumin, cayenne, and garlic powder over the seeds.
  6. Stir vigorously until the seeds are evenly coated in a vibrant, reddish-orange hue.
  7. Spread the seasoned seeds in a single, even layer on a parchment-lined baking sheet.
  8. Roast for 15–20 minutes, stirring once halfway through.
  9. Remove from the oven when the seeds are mahogany-colored at the edges and smell intensely nutty.
  10. Allow them to cool completely on the pan to let the crust harden.