Ingredients:
Seeds from a pumpkin
Directions:
Preheat oven to 300°F.
Cut the pumpkin in half and scrape the pulp and seeds out of pumpkin into a bowl. Next, separate the seeds from the pulp and rinse seeds in colander under cold water, then shake dry. Don’t blot with paper towel as the seeds will stick. After drying the seeds, spread them in a single layer on an oiled baking sheet and roast 30 minutes to dry them out. Toss the seeds with olive oil, salt and your favorite spices. Spread them in a single layer on baking sheet and return to oven. Bake until crisp and golden, about 20 more minutes.
Flavor and spice ideas:
Spanish: Toss with smoked paprika and mix with slivered almonds after roasting
Italian: Toss with grated parmesan and dried oregano
BBQ: Toss with brown sugar, chipotle chili powder and ground cumin.