- Leftover pumpkin seeds or seeds from 1 whole pumpkin
- 2 tbsp olive oil/coconut oil (use 1 tbsp to oil the sheet and the remainder to toss the seeds in)
- Choice of flavours to taste: cinnamon, salt, garam masala, chilli flakes, paprika, garlic, ginger, nutmeg
- Preheat the oven to 200 degrees
Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
Take the seeds out of the oven and toss them in the remaining oil your choice of flavours.
Return to the oven and bake until crisp and golden, about 20 more minutes.