Roasted Pumpkin Seeds

*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.