eating out, snacks
October 30, 2008
Make sure you wash and dry your seeds well if you want them crispy.
2 cups pumpkin seeds, washed and dried
a good drizzle (about 2 Tbsp.) canola or olive oil
1 tsp. coarse salt
1/2 tsp. each cayenne, curry powder, chili powder and cumin (optional)
1In a medium bowl, toss the seeds with oil, salt and spices. Spread out in a single layer on a rimmed baking sheet. Roast at 375°F for 35-40 minutes, until crisp and golden.