I usually make two batches of roasted pumpkin seeds – one savory and one sweet.
Step 1: clean all the pumpkin and membrane from the seeds and preheat your oven to 375F.
Step 2: in a bowl mix the seeds with a little olive oil and salt and toss to coat.
Step 3: on a large cookie sheet place a single layer of seeds.
Step 4: bake the seeds for 8-10 minutes or until they are toasted a light golden brown.
For my sweet version I mix the seeds with a little olive oil, cinnamon and sugar. It’s that simple.