Ingredients:
- Pumpkin seeds from 1 medium-large pumpkin (approximately 1 ½ cups / 240g)
- 2 tablespoons / 30 ml olive oil (or melted coconut oil)
- ½ teaspoon / 2.5 ml sea salt
- 1 tablespoon / 15g brown sugar (Sweet & Spicy)
- ½ teaspoon / 2.5 ml chili powder (Sweet & Spicy)
- ¼ teaspoon / 1.25 ml cinnamon (Sweet & Spicy)
- 1 tablespoon / 15g granulated sugar (Cinnamon Sugar)
- ½ teaspoon / 2.5 ml cinnamon (Cinnamon Sugar)
- 1 tablespoon / 15 ml maple syrup (Maple Pecan)
- 1 tablespoon / 7g finely chopped pecans (Maple Pecan)
- Pinch of salt (Maple Pecan)
- 1 tablespoon / 7g grated Parmesan cheese (Garlic Parmesan)
- ½ teaspoon / 2.5 ml garlic powder (Garlic Parmesan)
- 1 teaspoon everything bagel seasoning (Everything Bagel)
- 1 teaspoon dried dill (Ranch)
- ½ teaspoon garlic powder (Ranch)
- ½ teaspoon onion powder (Ranch)
- ¼ teaspoon dried parsley (Ranch)
- Pinch of salt (Ranch)
- 1 teaspoon finely chopped fresh rosemary (Rosemary Sea Salt)
- ½ teaspoon coarse sea salt (Rosemary Sea Salt)
- 1 teaspoon smoked paprika (Smoked Paprika)
- ¼ teaspoon garlic powder (Smoked Paprika)
- Pinch of cayenne pepper (Smoked Paprika - optional)
Instructions:
- Scoop out seeds from the pumpkin and remove pulp. Rinse the seeds thoroughly in a colander, removing any remaining stringy bits.
- Spread the cleaned seeds on a clean kitchen towel and pat them completely dry. The drier, the crispier!
- Preheat oven to 300°F / 150°C / Gas Mark 2.
- In a bowl, toss the dried pumpkin seeds with olive oil and sea salt, ensuring they are evenly coated.
- Divide the pumpkin seeds into 8 equal parts in separate bowls.
- Add each flavor option as listed above to their corresponding bowls, stirring to combine well.
- Spread the flavored pumpkin seeds in a single layer on parchment-lined baking sheets. Avoid overcrowding.
- Bake for 20-30 minutes, flipping halfway through, until golden brown and crispy. Keep an eye on them; they can burn easily!
- Remove from oven and let cool completely on the baking sheet before serving.