- 1½ cups raw pumpkin seeds*
- 2 teaspoons olive oil, melted coconut oil, or oil of choice
- ¼ – ½ teaspoon kosher salt**
- Optional: ¼ – ½ teaspoons spice of choice***
*The stated measurement of seeds is roughly the amount of seeds you will remove from one medium-large pumpkin. Feel free to adjust the recipe based on the quantity of seeds you have, spreading over an additional baking sheet to maintain a single layer, if necessary.
**If you are a salty snack lover, you may want to use ½ teaspoon of salt. For a lower sodium option or milder flavor, reduce the amount to ¼ teaspoon. If using fine table salt instead of kosher salt, reduce these amounts by a pinch.
***The seeds are delicious as is, but you may certainly add spices of choice. Cumin, chili powder, smoked paprika, curry, and cinnamon are all good options.
The scoop on the goop: Big chunks of goop will prevent the seeds from evenly drying out, but smaller pieces add flavor and are easy to remove once the seeds are cooked. That said, everyone in my house eats the seeds that have some of the crispy goop attached first!