1 ½ cups pumpkin seeds, patted dry
2 teaspoons fine sea salt, plus more for serving
2 teaspoons avocado, olive or melted coconut oil
1 tsp salt
2 teaspoons favorite spice blend such as pumpkin pie spice, curry powder, harissa or chili powder (optional)
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them until they float and are mostly clean. Scatter the seeds onto clean dishcloths and pat them very dry. In a bowl, toss dried seeds in oil, salt and spices. Spread the seeds onto the prepared baking sheet. Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 15-30 minutes, depending on the size of the seeds.
