Ingredients
- •Seeds scooped from your pumpkin
- •15 ml (1 tablespoon) olive oil
- •Salt
- •Chili powder
- •Cayenne pepper (optional)
Remove any fibers or strings from the seeds and spread them out on a baking sheet to dry overnight.
Preparation
Preheat oven to 180°C (350ºF). Toss the dried seeds with the olive oil and bake on a cookie sheet, or in an iron skillet, for 15 -20 minutes, stirring once or twice.
Dry on paper towels and season with salt and chili powder; add generous pinch of cayenne pepper to the chili powder if you like them really hot.