By: Text: Tamar Haspel
Photo: Randy Mayor
5. Toast the seeds. Get the goop off by placing the seeds in a bowl of water and swishing them around: Goop sinks, seeds float. Blot the seeds dry, then spread evenly on a baking sheet coated with cooking spray. Sprinkle cumin, garlic powder, or other spices over the top; roast at 325° for 15 to 25 minutes or until dry and crunchy. Shell them or not; either way, pumpkin seeds (aka pepitas) make a great snack.