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- Yield:Makes about 2 cups
- Active time: 10 minutes
- Total time:1 1/2 hours
- 2 cups pumpkin seeds
- 2 tablespoons vegetable, canola, or olive oil
- Kosher salt and freshly ground black pepper
Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel-lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200 degree oven, stirring occasionally, or use a hair dryer.
Adjust oven rack to center position and preheat oven to 325°F. In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.