Ingredients
*For Both Versions, start out with 1 cup each of rinsed, drained, and dried fresh pumpkin seeds.
For the Ranch:
- 1/2 tbsp olive oil I used light flavored
- 1/4 tsp fine grain sea salt
- 1/2 tsp onion powder
- 1/4 tsp dried dill
- 1/4 tsp paprika
- Optional: 1/4 tsp garlic powder
- Optional: Sea salt for sprinkling on after roasting
For the Sweet Cinnamon/Pumpkin Spice Version
- 1/2 tbsp olive oil
- 1 tsp coconut sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp ginger
- 1/8 tsp sea salt
- Optional: Coconut sugar for sprinkling on after roasting
- Optional: Sea salt for sprinkling on after roasting
Instructions
For the Ranch:
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Preheat the oven to 300 degrees and line a large baking sheet with parchment paper
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In a bowl, toss the seeds with the olive oil, salt, and seasonings until fully coated
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Spread the coated pumpkin seeds out on the baking sheet in a single layer, and roast in the preheated oven for 10 minutes, stir, and continue to roast for another 10-15 minutes or until golden and crisp. Check often to prevent burning.
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Remove from oven and sprinkle with a bit more sea salt if desired, cool, and serve.
For the Sweet Spiced Version
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Preheat the oven to 300 degrees and line a large baking sheet with parchment paper.
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In a bowl, toss the seeds with the olive oil, coconut sugar, salt, and spices until fully coated.
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Spread out on the baking sheet in a single layer, and roast for 10 minutes, stir, and continue to roast for 5-10 more minutes, or until browned (the addition of coconut sugar will make them more inclined to burn, so check often to ensure they aren't getting too dark)
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Remove from oven and sprinkle with additional coconut sugar and salt if desired. Let cool, and serve.