Toasted Pumpkin Seeds

Ingredients

1 cup (140 g) raw pumpkin seeds

Extra-virgin olive oil

Kosher salt

Directions

Heat the oven to 350°F (175°C).

Toss the pumpkin seeds with about 1 teaspoon olive oil and ½ teaspoon salt. Spread on a baking sheet and toast until they go from green to tan, 8 to 10 minutes. They'll keep toasting a bit once they're out of the oven, so take care not to overtoast. Slide onto a plate and let cool. Store in an airtight container in the cupboard for up to 2 weeks.

Notes

I recommend having a container of these in your pantry at all times, as they are excellent as a crunchy add-in to just about any salad or grain bowl, not to mention as a nutritious snack. Here I season them simply with salt, but you can add complexity with some Aleppo pepper, smoked paprika, ground cumin, or any combo of savory spices that you like. Just use some restraint, so you don't mask the distinctly nutty-but-green flavor of the seeds.

MAKES 1 CUP (140 G); EASILY DOUBLED OR TRIPLED