Ingredients:

  • 4 cups (946 ml) Water
  • 2 tablespoons (30 g) Salt, kosher salt preferred
  • 1 1/2 cups Raw Pumpkin Seeds, rinsed and patted dry
  • 1 tablespoon (15 ml) Olive Oil
  • 1/2 teaspoon (2.5 ml) Garlic Powder
  • 1/4 teaspoon (1.25 ml) Onion Powder
  • 1/4 teaspoon (1.25 ml) Smoked Paprika
  • Salt and Black Pepper to taste

Instructions:

  1. Dissolve salt in water in a large bowl. Add pumpkin seeds and let sit for at least 30 minutes (or up to overnight in the refrigerator).
  2. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper (optional).
  3. Drain the seeds in a colander and pat them completely dry with kitchen towels. This step is crucial for crispy seeds.
  4. In a clean bowl, toss the dried pumpkin seeds with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Ensure seeds are evenly coated.
  5. Spread the seasoned seeds in a single layer on the prepared baking sheet.
  6. Bake for 20-25 minutes, stirring halfway through, until golden brown and crispy. Watch carefully to prevent burning.
  7. Remove from the oven and let cool completely on the baking sheet. The seeds will crisp up further as they cool. Store in an airtight container.