How-to roast pumpkin seeds

Preheat oven to 350 degrees.

Rinse seeds in cold water to remove excess pumpkin insides, leaving a small amount on seeds for flavor or rinse pumpkin insides off the seeds completely.

Return seeds to bowl.

Lightly drizzle seeds with olive oil, then sprinkle salt and garlic powder to taste.  Stir seeds to blend. 

Cover a cookie sheet with aluminum foil.

Spread a single layer of seeds across the cookie sheet.  Sprinkle a little more salt and garlic powder over the top of seeds.

Place in oven, taking out to flip seeds every 15 minutes and sprinkling a little more salt and garlic powder over the top of seeds.  Roast until seeds are golden brown (seeds from 2 large pumpkins took about 45-50 minutes).

Remove seeds from oven and transfer to bowl.  Taste and add more salt if needed.

🎃 Enjoy!