Ingredients:
- Seeds from 1 large pumpkin (Approx. 300 g)
- 2 Tbsp Olive Oil (Extra Virgin)
- 1 tsp Fine Sea Salt
- 1/2 tsp Flaky Sea Salt (e.g., Maldon)
- 1/4 tsp Freshly Cracked Black Pepper
Instructions:
- Scoop the seeds and pulp from the pumpkin and place them into a large bowl. Fill the bowl with warm water and use your hands to thoroughly separate the seeds from the stringy pumpkin flesh. The seeds should sink, and the pulp will float.
- Strain the seeds through a colander and rinse under cold water until absolutely no slimy residue remains. Clean seeds are essential for maximum crunch.
- Spread the cleaned seeds in a single layer on a clean tea towel or several layers of paper towels. Pat them vigorously to remove surface moisture. Allow the seeds to air dry for at least 30 minutes (up to a few hours for professional crispness).
- Preheat the oven to 165°C (325°F). Line a baking sheet with parchment paper.
- Transfer the dry seeds to a small mixing bowl. Drizzle with the olive oil and sprinkle with fine sea salt and black pepper. Toss until evenly coated—they should glisten slightly but not be swimming in oil.
- Spread the seasoned seeds on the prepared baking sheet in a single, even layer. Crucially, do not overlap or overcrowd the pan.
- Bake for 8 minutes. Remove the tray, give the seeds a good stir/flip with a spatula, and redistribute them into a single layer.
- Return to the oven and roast for an additional 7–12 minutes, or until the seeds are uniformly golden brown and you can hear a subtle, popcorn-like “popping” sound.
- Remove the seeds from the oven and immediately sprinkle them with the flaky sea salt. Allow the seeds to cool completely on the baking tray before serving or storing, as they will crisp up significantly as they cool.