1 1/2 cup of pumpkin seeds
(rinsed and cleaned from pumpkin membranes/pulp)
2 tablespoons olive oil
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Preheat the oven to 350 degrees. Clean and rinse the seeds from pumpkin membrane and pulp. I am obsessed with my Dexas collapsible strainer, it saves so much room in the cabinet and drawer. It is super easy to clean and dishwasher safe.
In a bowl, toss the seeds with olive oil and seasoning. Make sure to coat thoroughly and evenly. Spread the seeds on one even layer on a baking sheet. You can use a spit mat, parchment paper, or aluminum foil on a cookie sheet. Bake for about 30 minutes or until seeds are toasted golden. Enjoy!