Step 1

Preheat oven to 350°F.

Step 2

Wash pumpkin seeds in a colander to remove the pulp and fiber. Thoroughly dry with a towel.

Step 3

In a small bowl, combined pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.

Step 4

Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.

Step 5

Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even roasting, and check for doneness with each stir by tasting a seed for crunchiness.

Step 6

Transfer the roasted pumpkin seeds to a bowl to cool down.

Step 7

Store in airtight container for up to two weeks.