Roasted Pumpkin Seeds, Part 2

As always, Halloween speaks to me in craftiness, crunchy snacks, and way too many tiny candy bars.  To offset at least a few candy bars, I always have a big bowl of crunchy roasted pumpkin seeds handy.

This year I tried a few different crafty things with pumpkins, including painting, decoupage, and of course a little carving.  If you don’t carve you don’t get seeds!  See, this is one area where efforts are always rewarded.

My crafty little pumpkins.  So cute!

Getting jiggy with the pumpkins.

I like to experiment with different seasonings for my seeds.  This year I opted for Indian spices.  I just found a blend of tandori seasonings that I really wanted to try out and it worked great on this!  But you can really use whatever seasoning blend or combination of seasonings you like best.  Even a simple coating of sea salt is perfect.  Get fancy with it or keep it as basic as you like.

Crunchy, pumpkiny goodness!

Crunchy, pumpkiny goodness!

Indian Spiced Pumpkin Seeds

Seeds from at least one pumpkin
Drizzle of olive oil
1 tsp. tandori spice mix
1 tsp. kosher salt
1/2 tsp. dried coriander

Wash your seeds and drain on paper towels.  For crispier seeds, you can let these dry overnight on a sheet of wax paper (don’t dry on paper towels, they tend to stick to it as they dry).  If you don’t mind them a tiny bit chewy, you can skip this step, or cook them a bit longer until they are as crispy as you like.

Toss seeds with a bit of olive oil and seasonings.  Spread out on a lined baking sheet that has been sprayed with cooking spray.  Bake at 400 degrees for 15-20 minutes until lightly brown and crispy.

To see how I did them last year, click here for Roasted Pumpkin Seeds, part 1!

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