Ingredients:

  • 5 to 2 cups Raw Pumpkin Seeds (freshly scooped and cleaned)
  • 1 Tbsp Olive Oil (or high-heat neutral oil)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Light Brown Sugar (optional)
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Scoop the raw seeds and attached pulp (the 'stringy bits') from the pumpkin into a large bowl.
  2. Place the seeds and pulp into a colander. Rinse under cold running water, aggressively using your fingers to separate the seeds from the slimy pulp until clean.
  3. Spread the clean seeds onto a double layer of paper towels or a clean, dry tea towel. Pat them vigorously until they feel dry to the touch.
  4. Transfer the patted seeds to a clean, dry baking sheet (no oil yet). Spread them in a single, thin layer and allow them to air dry at room temperature for at least 30 minutes, or even an hour. They must be completely dry.
  5. Preheat your oven to 300°F (150°C). Line the baking sheet with parchment paper.
  6. In a clean bowl, toss the completely dry seeds with the olive oil until they are evenly coated.
  7. Sprinkle the salt, pepper, and brown sugar (if using) over the oiled seeds. Toss well to ensure every seed has a light coating of seasoning.
  8. Transfer the seasoned seeds back onto the prepared baking sheet, spreading them out into a single, thin layer. Do not crowd the pan.
  9. Place the sheet in the preheated oven and roast for 8 minutes. Then, remove the tray, give the seeds a good stir or shake to flip them, and return to the oven for another 7-12 minutes.
  10. Remove the seeds when they are light golden brown and start crackling. Allow them to cool completely on the baking sheet (the final crisping happens as they cool).
  11. Once totally cool, store them in an airtight container for up to two weeks.