1cupraw pumpkin seeds,rinsed and dried on a clean kitchen towel (4 oz)
1tablespoonextra-virgin olive oil
1teaspoonDiamond Crystal kosher saltor ½ teaspoon fine salt
1teaspoonsmoked paprikaor chili powder
¼teaspooncayenne pepper(up to ½ teaspoon if you like your food spicy)
Preheat your oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
In a medium bowl, using a large spoon or your clean hands, mix the pumpkin seeds, the oil, and the seasonings.
Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, 15-20 minutes. Start checking after 15 minutes and watch out to make sure they don't burn - they progress from pale to browned very fast.
Serve immediately - they are wonderful when warm. Keep completely cooled leftovers in an airtight container at room temperature for 2-3 days.