Roasted Pumpkin Seeds

Ingredients

• 2 cups pumpkin seeds
• 2 tbsp olive oil
• 1 tsp fine sea salt

Instructions

1. Heat the oven to 325°F.
2. Separate the pumpkin seeds from the stringy pulp. Place the seeds in a bowl of cool water, rub to dislodge any remaining fibers, then drain well.
3. Dry the seeds thoroughly: spread on a clean towel and pat very dry. Air-dry 10–15 minutes until surfaces no longer feel slick.
4. On a rimmed baking sheet, toss the pumpkin seeds with the olive oil and fine sea salt until evenly coated; spread in a single layer.
5. Roast, stirring every 10 minutes, until lightly golden, dry, and crisp, 25–35 minutes. Doneness cue: seeds should feel dry to the touch, sound papery when shaken, and snap cleanly when bitten.
6. Cool on the pan for 10 minutes to finish crisping. Enjoy warm, or cool completely and store airtight for up to 1 week.