2 cup pumpkin seeds, rinsed and dried
1 Tbsp. Market District olive oil
Remove seeds from pumpkin, rinse under cold water and gently remove any membrane stuck to seeds. Lightly pat seeds dry with paper towels, then spread on a sheet tray and allow to dry for at least an hour. Preheat oven to 325°F. Mix all ingredients for either the Smoky Toasted or Spicy-Sweet seasoning in a small bowl. Toss dry seeds with olive oil in a separate bowl until well coated. Toss pumpkin seeds with seasoning mix until evenly covered. Place seeds on a foil- or parchment-lined baking sheet. Bake for 17-20 minutes or until seeds are golden brown and crispy. Remove from oven and allow to cool slightly before eating.