Salted Roasted Pumpkin Seeds

Classic, simple, and my kids favorite type of roasted pumpkin seeds. 

Ingredients:

2 cups pumpkin seeds

¼ cup olive oil

2 tablespoons sea salt

Directions:

1. Separate the pumpkin seeds from the pumpkin flesh and rinse well in a colander.  Line a large baking sheet with paper towels and spread seeds out in an even layer to dry.  Allow seeds to dry for several hours.
2. Preheat oven to 300 degrees line a large baking sheet with parchment paper.
3. Spread seeds out in an even layer.  Roast for 25-30 minutes until seeds are beginning to dry out.
4. Mix olive oil and salt in a medium bowl.  Add the pumpkin seeds and mix well to coat.
5. Spread the pumpkin seeds back out in an even layer.  Use a spatula to scrape all of the salt and olive oil out with the seeds.
6. Roast for 25-30 more minutes.
7. Cool before serving.  Then store in an air-tight container.