Roasted Pumpkin Seeds

• Seeds from 1 large carving pumpkin (about 1 1/2 cups)
• 1 tbsp olive oil or melted butter
• 1/2 tsp salt
• Optional: 1/2 tsp garlic powder, smoked paprika, or cinnamon sugar

1. 1Heat the oven to 325°F.
2. 2Pull the seeds away from the stringy pulp and rinse them in a colander. Pat them very dry with a towel.
3. 3Toss with the oil, salt and any seasoning, and spread in one layer on a baking sheet.
4. 4Roast 15–20 minutes, stirring halfway, until golden and crunchy. Cool on the pan; they crisp more as they cool.

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