Roasted Pumpkin Seeds

1. Prepare The Pumpkin Seeds: After removing seeds from the insides of the pumpkin, pull away any pumpkin guts and strings. Place the seeds in a colander and rinse under cold water. Try to remove any remaining pumpkin residue.
2. Drying: Spread the seeds out on a towel and pat dry. Allow them to air-dry for a few hours or overnight. This will help in achieving a crispy result.
3. Preheat Oven: Preheat your oven to 300°F (165°C).
4. Seasoning: Spread the seeds out in a single layer on a sheet pan and spritz all over with olive oil, season all over with salt, to taste. If you wish, you can also use parchment paper.
5. Roasting: Bake the seeds in the preheated oven for 20 to 30 minutes, or until golden brown. Make sure to stir or shake the tray every 5 minutes to ensure even roasting and to prevent burning. For crispier seeds, leave them more time.
6. Cooling: Once done, remove from the oven and let them cool on the baking sheet. The seeds will become crunchier as they cool.

Pumpkin Seed Flavor Variations:

1. Sweet Cinnamon Sugar: Toss seeds with oil, sugar, and cinnamon right after roasting.
2. Pumpkin Pie Spice: Toss seeds with oil, sugar, and pumpkin pie spice right after roasting.
3. Smokey BBQ Pumpkin Seeds: Toss seeds with onion powder, garlic powder, smoked paprika, cayenne pepper, brown sugar right after roasting. 
4. Chili Lime: Toss seeds with olive oil spray and Tajin or chili-lime seasoning.
5. Spicy Chili: Toss seeds with olive oil spray, chili powder, paprika, and a touch of cayenne.
6. Garlic Parmesan: Toss seeds with olive oil spray, garlic powder, and grated parmesan.
7. Curry Flavored: Toss seeds with olive oil spray, salt and curry powder.

Recipe from:  skinnytaste.com