Roasted Pumpkin Seeds

GET SEEDS:

1. Cut the pumpkin in half.
2. Scoop out the seeds and thoroughly wash them.

BOIL SEEDS:

1. Add 2 cups of water and 2 teaspoons of salt in a medium saucepan.
2. Add seeds to saucepan and bring to a boil.
3. Reduce heat and simmer for 5 minutes.
4. Drain and remove any remaining pumpkin from the seeds.
5. Pat the seeds dry with a paper towel or a clean dish cloth.

PREP OVEN AND BAKING SHEET:

1. Move the oven rack to the middle position.
2. Preheat the oven to 350 degrees F.
3. Line a baking sheet with a silicone mat or parchment paper.

BAKE SEEDS:

1. Add seeds to a small bowl and drizzle with olive oil, toss to coat.
2. Sprinkle with seasonings.
3. Spread evenly onto the prepared baking sheet.
4. Bake for 12-15 minutes or until seeds are toasted and crunchy, stirring a couple times for even baking.

COOL:

1. Transfer to a bowl and cool completely about 1 hour.