*photo from Jessica Gavin
INGREDIENTS:
3/4 cup raw pumpkin seeds
1 tbsp Georgia Olive Oil
1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp paprika, optional
1/8 tsp black pepper
INSTRUCTIONS:
Preheat oven to 350°F
Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.
In a small bowl, combine pumpkin seeds, olive oil, salt, garlic powder, paprika, and black pepper.
Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
Bake until the seeds are toasted and crunchy, about 12-15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
Transfer the roasted pumpkin seeds to a bowl to cool down.
