Roasting pumpkin seeds is very easy! Just toss 2 cups pumpkin seeds with one teaspoon olive oil, salt and whatever other spices you want to add. I used rosemary and sundried tomato salt today.

Roast in oven, or toaster oven at 325 degrees Fahrenheit for 25-35 minutes until light golden brown and you can hear them snapping. Stir the seeds about every 15 minutes. Let cool and eat! Store in an airtight container for later snacking.

I used pumpkin seeds straight out of the pie pumpkins I roasted today. Separate the seeds from the goop, rinse and dry with a towel and they are ready to roast!

Leave them in the shell for higher zinc content, they make a great small snack when you feel a cold coming on!