Ingredients:

  • 2 cups fresh pumpkin seeds (approx. 250g)
  • 1.5 tbsp avocado oil (22ml)
  • 1 tsp fine sea salt (6g)
  • 0.5 tsp flaky sea salt (2g)
  • 0.25 tsp garlic powder (1g)

Instructions:

  1. Place the pumpkin guts in a large colander. Run under cold water, rubbing the seeds between your hands to dislodge the pulp.
  2. Spread the rinsed seeds onto a clean kitchen towel. Pat them firmly to remove surface water until they are tacky to the touch.
  3. Preheat your oven to 325°F (165°C).
  4. In a large bowl, toss the tacky seeds with the avocado oil until every seed is thoroughly coated.
  5. Sprinkle the fine sea salt and garlic powder over the seeds and toss again to ensure the seasoning adheres to the moisture on the hulls.
  6. Line a large rimmed baking sheet with parchment paper and spread the seeds in a single layer, ensuring they are not overcrowded.
  7. Roast for 20–25 minutes, stirring halfway through, until seeds are golden brown and crisp.
  8. Remove from oven and sprinkle with flaky sea salt while still warm.