1-Getting started with roasted pumpkin seeds is simple and rewarding, beginning with prepping your oven and ingredients. First, preheat the oven to 350°F (177ºC) and line a baking sheet with parchment paper for easy cleanup. Then, rinse the raw pumpkin seeds thoroughly in a colander to remove any pulp and fibers, and dry them completely with a towel to ensure they roast evenly.

2-Next, in a small bowl, mix the pumpkin seeds with 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon garlic powder, ¼ teaspoon paprika if desired, and ⅛ teaspoon black pepper until they’re evenly coated. This step infuses the seeds with flavor and helps achieve that irresistible crispiness. Spread the seasoned seeds in a single layer on the lightly greased baking sheet, making sure they’re not overcrowded for the best results.

3-Now, roast the seeds in the preheated oven for 12 to 15 minutes, remembering to stir every 5 minutes to promote even browning. Keep an eye on them and taste for your preferred crunch before removing. Once done, take the seeds out of the oven and let them cool to room temperature on paper towels to avoid any steaming that could soften them.