I found that the most flavorful and least fibrous pumpkin seeds came from a low and slow method, which I've detailed below.
Chili Soy Roasted Pumpkin Seed Recipe
2 cups pumpkin seeds, rinsed and patted dry
3 tablespoons soy sauce
2 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon Hungarian paprika
1 teaspoon sea
1 teaspoon ground black pepper
1. Preheat oven to 250 degrees F.
2. Spread the seeds out on a rimmed baking sheet. Whisk together the soy sauce, olive oil, spices, and salt, and drizzle onto the seeds. Give everything a quick stir.
3. Pop the baking sheet into the oven, and bake for 55 - 65 minutes. Every 20 minutes or so, give the baking sheet a good shake. Once out of the oven, seeds will crisp as they cool. Keep leftovers in a sealed container for up to one day, and toast just before serving.
- By Elizabeth Stark and Brian Campbell
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