Directions
Pre-heat your oven to 350 degrees.
Line a baking sheet with aluminum foil.
Dump the pumpkin seeds into a medium sized bowl. Add enough olive oil to lightly coat all the seeds, somewhere between 1-2 Tbsp of oil. Depending on your love of salt, add 1/2 to 1 tsp of salt. Toss well to make sure everything is seasoned evenly.
Dump the pumpkin seeds onto the baking sheet and spread into an even layer. Roast the pumpkin seeds for 30 minutes, shaking the pan every 10 minutes to ensure they don't burn.
After 30 minutes, take the seeds out of the oven and dump the seeds into a wide bottomed bowl. Toss with 1 Tbsp Piment d'Ville. Spread the seeds out in the bowl so that they cool evenly.
Start snacking and don't stop.
Recipe Note
These are a great option to add a crunch to your salad, to add a bit more flavor to a winter squash soup, to keep in your bag for a hit of protein when you're feeling tired, to take on the trails, or to put on a cheese plate.
Make sure to toss the pepitas with Piment d'Ville after they are fully roasted. If you toss them before you put the pepitas in the oven, the Piment d'Ville will burn and turn bitter.
