Instructions

1. 1

   Place the pumpkin seeds in a large bowl of water and rub them between your fingers to loosen the remaining pulp. Transfer the seeds to a colander, discard the pulp, and rinse until the seeds are clean (about 5 minutes). It's ready when the seeds are free of stringy pumpkin fibers.

2. 2

   Spread the cleaned seeds on a clean kitchen towel and pat them thoroughly dry. Let them air-dry for 10 minutes while the oven preheats to 325°F. It's ready when the surface of the seeds feels dry rather than slippery or wet.

3. 3

   Place the dried seeds in a large bowl and toss with the olive oil, fine salt, garlic powder, and smoked paprika, if using, until evenly coated (about 3 minutes).

4. 4

   Spread the seeds in a single layer on a parchment-lined large rimmed baking sheet. Bake at 325°F for 25 minutes, stirring after 12 minutes and checking frequently near the end. It's ready when the seeds are lightly golden, smell nutty, and feel crisp after a few minutes of cooling; smaller seeds may finish earlier.

5. 5

   Remove the baking sheet from the oven and let the seeds cool on the sheet for 5 minutes before serving or transferring to a storage container. It's ready when the seeds have cooled enough to handle and their texture has become crisp.

Used in this recipe: Half Sheet Pan · Silicone Spatula (Amazon, affiliate links)