Roasted pumpkin seeds are super simple to make, taste great, and some might say an extra added treat when carving a pumpkin or preparing one to roast for a pie, cake, soup, casserole or what ever else you can think of, some people will dry the pumpkin seeds over night first before seasoning them, others will toast the seeds partially before seasoning, while still others will simply clean and season the seeds then roast them right away, which ever way works best for you is fine as is how you season them, on that note some popular spice blends you might try include: seasoning salt, Cajon / Creole seasoning, garlic pepper, lemon pepper, smoky chipotle spice mix, nanami togarahi ( Japanese blended chili mix) or simply sea salt and ground black pepper (optional)
Shopping List
Pumpkin
Your favorite seasoning mix
Extra virgin olive oil
My Mad Method
Clean the seeds well, being sure to remove as much pumpkin as possible,
you can dry the seeds or partially toast them before moving on to next step
Toss the seeds in a tsp or so of extra virgin olive oil and spice mix (to taste)
My spice mix: sea salt, smoked black pepper, granulated garlic, cayenne and chipotle pepper, and smoked paprika
Spread the seeds out in one even layer on a sheet pan that has been covered with foil for easy clean up
Bake in a 150- 175c oven for about 30 to 45 minutes or until completely dried, crispy and golden brown
Ready to enjoy!!
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