1-Getting started with roasted pumpkin seeds: Begin by preheating your oven to 350°F (177ºC) to set the stage for even roasting. This simple step ensures your seeds crisp up nicely without burning. Once the oven is ready, rinse the seeds in a colander to remove any pulp and fibers, then dry them thoroughly with a towel for the best results.

2-Next: in a small bowl, mix the seeds with 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon garlic powder, ¼ teaspoon paprika if you choose, and ⅛ teaspoon black pepper. Lightly grease a baking sheet with olive oil and spread the seasoned seeds in a single, even layer. This helps them roast uniformly and achieve that crispy texture we all love. Bake for 12 to 15 minutes, stirring every 5 minutes to promote even toasting and check for crunchiness.

3-After baking, transfer the seeds to a bowl and let them cool to room temperature to avoid burning your mouth. The whole process takes about 25 minutes, with 10 minutes for prep and 15 for cooking, making it perfect for busy schedules.