Sea Salt Pumpkin Seeds

Sea Salt Pumpkin Seeds
Seeds from one carving pumpkin
1/2 tsp extra virgin olive oil
Sea salt

Remove seeds from pumpkin and clean off the guts. I do this by placing all the goop in a big bowl of water and using my hands to break everything apart- the seeds will float to the top. Drain the seeds and pat them down with a paper towel or dish towel so that they are relatively dry. Spread the seeds out on a baking sheet and coat them with about 1/2 teaspoon extra virgin olive oil and a few pinches of sea salt. Try to spread the seeds out so that they aren’t overlapping. Roast seeds at 350 degrees F/175 degrees C for 10 minutes. Stir them around and then continue to roast for another 8 minutes. To check for doneness, remove a few seeds from the oven and taste them after letting them cool. They should be crispy, salty, and wonderful! ***Try adding other flavors, like cinnamon and honey, cayenne pepper, or rosemary!