1teaspooncumin, chili powder, garlic powder, onion powder(or a combination of any or all of the four seasonings; optional)
Instructions
Preheat the oven to 350 F.
Scoop out all of the guts and seeds from your pumpkin. Now, you have to rinse away the slimy, fibrous goop that coats the seeds. It’s messy work, and some kids will find it gross in a yucky way, but some will find it gross in an enticing way. Remove as much of the extra glop as possible, then put the seeds in a colander and, letting the water run over them, pick out and rinse the individual seeds, spreading them in a single layer on a dishtowel to thoroughly dry, at least 3 hours.
Once the pumpkin seeds have been cleaned and dried, transfer them onto a baking sheet with sides and pour the oil over. Sprinkle the seeds with the salt and any spice or spices you are using. Use your hand or a wooden spoon to really mix everything up so the seeds are well-coated with the oil and seasonings. Spread the seeds out in a single layer. Bake for about 20 to 25 minutes until they are golden brown and fragrant. Give the tray a shake once or twice during the roasting process to move the seeds around.
Let the seeds cool and then taste for salt, adding more if necessary.
Notes
Variation: You can also use 1 tablespoon melted butter, ½ teaspoon ground cinnamon, and 1 teaspoon white or brown sugar for a sweeter version.