Season pumpkin seeds with almost anything from your spice cabinet. Boiling the seeds in salted water for 5 minutes before roasting helps to clean and season them. Before baking, pat the boiled seeds very dry otherwise they will not brown or crisp.
1 1/2 cups pumpkin seeds
2 teaspoons fine sea salt, plus more for serving
2 teaspoons olive oil, melted coconut oil or nut oil like walnut
2 teaspoons your favorite spice blend such as curry powder, harissa and chili powder
Heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons salt. Bring to a boil.
Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean.
Add cleaned seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds.
Scatter the seeds onto clean dishcloths and pat them very dry. Mound the dried seeds onto the prepared baking sheet. Add the oil and any spices on top then toss until well coated. Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on how large the seeds are.