Ingredients:

  • 2 cups (150g) raw pumpkin seeds, cleaned and patted dry
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) garlic powder
  • 1/4 tsp (1g) smoked paprika

Instructions:

  1. Rinse the raw seeds under cold running water in a colander, rubbing them gently to remove any remaining stringy pulp.
  2. Spread the seeds onto a clean kitchen towel and pat them thoroughly dry to ensure maximum crunch.
  3. In a large mixing bowl, toss the dried seeds with the olive oil until every seed is evenly coated.
  4. Sprinkle in the salt, garlic powder, and smoked paprika, then toss again until the seeds are evenly mahogany-colored.
  5. Spread the seeds in a single, even layer on a parchment-lined baking sheet.
  6. Bake at 350°F (175°C) for 12 to 15 minutes, stirring once halfway through.
  7. Remove from the oven when the seeds smell nutty and look golden-brown.