How To Roast Pumpkin Seeds for 4 Servings

Instructions:

1. Clean and simmer: Pull the seeds from the pumpkin pulp and rinse in a colander. Place seeds in a saucepan with 4 cups of water and 2 tablespoons of sea salt. Bring to a boil, then simmer for 10 minutes until the seeds look slightly translucent. Note: This seasons the inside and softens the tough hull.
2. Dry the seeds: Drain the seeds and spread them onto a clean kitchen towel. Pat dry and allow to air dry for at least 30 minutes until they no longer feel tacky. Note: Bone dry seeds are the only way to get a true shatter crisp texture.
3. Season: In a medium bowl, toss the dry seeds with 1.5 tablespoons of olive oil, garlic powder, and smoked paprika until every seed is glistening and red.
4. Preheat: Set your oven to 300°F (150°C). Note: A lower temperature prevents the delicate oils from smoking and the spices from scorching.
5. Spread: Arrange seeds in a single layer on a parchment lined baking sheet. Note: Crowding the pan will cause the seeds to steam instead of roast.
6. Roast: Bake for 20–30 minutes, tossing halfway through, until they turn a deep mahogany brown.
7. Listen: Listen for a faint sizzle and popping sound near the end of the cook time; this indicates moisture is leaving the hull.
8. Cool: Remove from the oven and let seeds cool completely on the tray until they are firm and brittle. Note: Seeds carry over heat and finish crisping as they reach room temperature. Eating roasted pumpkin seeds provides fiber and is an excellent source of zinc from the shell and the nutrients phosphor, according to [USDA](https://fdc.nal.usda.gov/food-details/170188/nutrients) data. This makes them more than just a tasty snack; they are a wholesome addition to your diet.